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Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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This smoky, crunchy broccoli salad has a tangy and sweet mayonnaise-based dressing. It's sure to be a family favorite.
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Fresh blueberries are not in season at the moment, so I put my frozen organic wild blueberries to good use in this hearty mix The chia and the amaranth pump up the nutritional value of this cereal -- both are high in calcium, amaranth is high in protein, and chia seeds are a great source of healthful omega-3s They also contribute texture
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This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
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Get Roast Prime Rib Recipe from Food Network
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Five spice is a popular Chinese spice blend consisting of Szechuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. A little goes a long way, so use...
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Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.
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This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.