Search Results (6,125 found)
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I love yogurt, granola and fresh fruit-as breakfast, snack or anytime. Being frustrated with the high fat (and who knows what ingredients) in store-bought granolas...
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Dried cherries and toasted almonds give this chicken pasta salad a colorful and crunchy twist on the traditional dish.
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Get Marinated Skirt Steak with Quick-Pickled Feta Recipe from Food Network
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This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.
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This kale salad recipe delivers a big bowl of vegetables, fruits, nuts, and seeds for a filling potluck favorite.
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Get Chicken in Green Pipian Sauce Recipe from Food Network
cooking.nytimes.com
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread The recipe is adapted from "The Cooking of Vienna's Empire," Mr Wechsberg's 1968 entry in the Time-Life Foods of the World series
cooking.nytimes.com
This gently spiced beef pie, adapted from the “Zahav: A World of Israeli Cooking” by the chef Michael Solomonov, is scented with cinnamon, dill and parsley The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat Leftovers will last for a few days in the refrigerator
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With only a few ingredients, these Asian tacos pack a punch of flavor.
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The addictive dressing on this salad is about to become one of your mainstays.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Multigrain Stuffing With Nuts and Dried Fruit Recipe from Food Network