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cooking.nytimes.com
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
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This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta.
cooking.nytimes.com
I like to use soba — buckwheat pasta — for this dish Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.
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Cuban-style black beans for serving with coconut rice and fried plantains.
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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My friend Kris and I adapted this fantastic recipe from the November 2007 edition of Delicious Magazine in Australia. My all-time favorite recipe and food publication...
cooking.nytimes.com
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables This thick, satisfying chili is equally focused on both I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
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Cinnamon, cherries, and nuts dress up basmati rice.
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Get Roasted Shrimp with Homemade Cocktail Sauce Recipe from Food Network