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This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny Ms
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These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe! Enjoy!
cooking.nytimes.com
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater) A less messy approach, however, is to make dip Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
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Get Oatmeal Raisin Cookie Dough Recipe from Food Network
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Get Falafel Salad with Hummus Dressing Recipe from Food Network
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Get Turkey Waldorf Salad Recipe from Food Network
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Try this version this year instead of the traditional Thanksgiving salad The original Waldorf salad combined celery, apples, and mayonnaise Gradually walnuts and raisins were added to the mix
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Get Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe from Food Network
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Get Baingan Bharta (Roasted Eggplant Salad) Recipe from Food Network
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.
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Get Waldorf Salad Recipe from Food Network