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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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A wonderful picnic, potluck or 3-day dinner. Quick and easy and everyone seems to love it. Optional toppings include chopped tomatoes and olives. I love to have this heated a bit the next day or two!!!
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This pretty salad looks its best when the lettuce, onion, cauliflower, cheese and peas are layered in a clear glass bowl.
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Fresh Western flavors of Pace® Picante Sauce, lime juice, and chili powder season strips of chicken to fold inside a tortilla with crisp lettuce, shredded cheese, and chopped tomato.
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Succulent mangoes star in this easy summer salad that's made in minutes simply by peeling and cutting up the fruit, then tossing it with walnuts, cranberries, lettuce, and sliced red and green bell peppers.
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There's orange juice in the vinaigrette and mandarin oranges in the Romaine salad. Top with slivered almonds.