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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
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A simple, quick, and budget-friendly dish of whole wheat pasta shells, green peas, and eggs gets extra flavor from Parmesan cheese. Perfect for Lent.
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This copycat vinaigrette is similar to Panera®'s recipe, using extra-virgin olive oil, honey, and fresh cracked black pepper.
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
cooking.nytimes.com
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.
www.delish.com
An easy Brussels sprouts recipe sure to please the toughest vegetable critics in your life.
www.delish.com
Former pastry chef, Malika Ameen started By M Desserts online, selling pastry-chef-style sweets flavored with unusual spices.
www.chowhound.com
Harissa paste spices up this quick preparation.
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Lettuce, radicchio, and endive are stuffed with olives, capers, and herbs and roasted until wilted in this elegant warm salad.
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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.