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Stir up a taste adventure with three tasty cereals, three crunchy nuts, and a perfect blend of spices.
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An elegant tomato bisque combines the flavors of fresh basil with anise liqueur and fennel seed. It's delicious as a soup or even ladled over hot cooked pasta.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use your favorite cereal, or the cereal that nobody wanted to eat, when making these simple scrumptious treats. No baking required.
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New spin on soft boiled eggs! My Great great great aunt's recipe.
Ingredients: eggs, saltine crackers, butter
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Fresh pumpkin seeds are roasted with butter in salt to make this popular seasonal snack.
Ingredients: pumpkin seeds, butter, salt
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Melted butter and saltine crackers form the crust for truly one of the easiest chicken dishes you will ever bake. And it works well as leftovers, too.
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Instant mashed potato flakes make a yummy coating for baked chicken.
Ingredients: bone removeds, butter, potato
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I use cod roe for my version of deviled eggs. Cod roe adds them a pinkish appetizing color!
Ingredients: cod, eggs, butter, parsley
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Use this pie dough recipe to make our Butternut Squash and Bacon Quiche or our Chicken and Kale Hand Pies with Cheddar Crust.
Ingredients: flour, salt, butter, water
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Make your own croutons with nothing more than some bread, butter, and garlic salt.
Ingredients: butter, crusts, garlic salt