Search Results (26,113 found)
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Zesty, sweet, and spicy with the additions of agave syrup, jalapeno, cilantro, and lime juice, this vinaigrette is a keeper.
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A challah made with whole wheat flour and sweetened with honey gets a lift from wheat gluten, and optional extra yumminess from raisins. Recipe makes 2 loaves.
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
cooking.nytimes.com
Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.
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This pizza-flavored quick bread recipe combines pepperoni, mozzarella, and sun-dried tomatoes in one easy loaf.
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This quick salad is a great way to use up leftover chicken. With a bit of curry, sweet fruit, and crunchy pecan, your next party is sure to be a hit.
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This dish is absolutely delicious, and healthy.
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Savory pumpkin soup is flavored with onions, leek, and a hint of curry powder.
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Peanut and curry are blended together for a very unique and creamy textured soup. It goes great with some warm sourdough bread and a light salad.
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This is a crunchy chicken and rice salad with an East Indian influence.
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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!