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cooking.nytimes.com
You can use any white bread recipe to make any swirl breads listed below The cinnamon raisin version is a classic, inspired by a recipe from James Beard The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
cooking.nytimes.com
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill
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This recipe has the flaky crust, savory sauce, and vegetables found in a classic pot pie, but is served as a tiny party hors d'oeuvre.
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Make this garlic toast recipe topped with mushrooms and crisp pancetta for an easy holiday-party appetizer.
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Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
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This delicious homemade Korean BBQ rice bowl comes together in a flash.
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Tuna steaks are marinated in a ginger-sesame marinade and pan-seared with sesame seeds creating a crowd-pleasing, Asian-inspired meal.
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Get Sangria Recipe from Food Network
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself