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Thai desserts do not get more rustic and simple than this recipe of unhulled mung beans in a simple syrup of water and sugar.
Ingredients: skin, water, palm sugar
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Sicilian-style pesto made with pistachios, olive oil, and mint.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
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These delicious, low-carb sloppy joes may just beat the original.
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Sauteed portabello mushroom caps make a quick, easy vegetarian entree that goes well with just about anything.
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To be more kid-friendly, this miso soup skips the tofu and seaweed and uses ramen noodles and chicken instead.
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Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table.
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These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
cooking.nytimes.com
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.
Ingredients: olive oil, garlic, piment n, cumin, shrimp
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This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote Recipe from Food Network