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Lime zest tames the bitterness of stout in this great beef marinade.
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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.
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"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this cold cereal, she uses plain rolled grains, like oats or spelt, moistened with apples, coconut water, and yogurt.
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Chef John's recipe for grilled lamb steaks uses a yogurt marinade before dressing the cooked steaks in a delicious sherry vinegar-honey vinaigrette.
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Gluten-free gravy is made possible with the use of gluten-free flour whisked into the traditional ingredients for gravy.
Ingredients: pork sausage, butter, gluten, salt, milk
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Zucchini and yellow squash are cut into uniform pieces, and sealed into a foil packet with butter, garlic powder, salt and pepper. Then the packets are grilled until the vegetables are juicy and flavorful.
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Get Parmesan and Thyme Crackers Recipe from Food Network
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Sizzling sliced of steak top a bed of fresh spinach sprinkled with dried cranberries and walnuts and crowned with fresh tomato slices.
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A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.
cooking.nytimes.com
For me, a dinner party is a chance to try all those recipes that serve as bedside reading For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
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Chef John's recipe for tahini sauce is a quick and easy sauce to eat atop falafel.