Search Results (1,076 found)
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
bulgur wheat, brown rice, cashews, yellow onion, ginger, garlic, red pepper, green pepper, jalapeno pepper, olive oil, tomato paste, yogurt, cardamom seeds, coriander seeds, cinnamon
www.allrecipes.com
Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.
Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.
www.allrecipes.com
You'll love this yummy, salty, spicy, slightly sweet alternative to deep-fried French fries. Serve with ketchup or your favorite dipping sauce.
You'll love this yummy, salty, spicy, slightly sweet alternative to deep-fried French fries. Serve with ketchup or your favorite dipping sauce.
cooking.nytimes.com
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
Ingredients:
olive oil, cloves, squash, red onion, serrano chiles, black beans, corn kernels, broccoli florets, brown rice, parsley, paprika
www.chowhound.com
A lasagna recipe loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal.
A lasagna recipe loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal.
Ingredients:
butternut squash, olive oil, cremini mushrooms, garlic, water, sauce, lasagna noodles, chestnut, fontina cheese, parmigiano reggiano, gorgonzola cheese
www.chowhound.com
This is the first meal my boyfriend learned to cook. It's incredibly and so tasty you won't miss the "spaghetti"!
This is the first meal my boyfriend learned to cook. It's incredibly and so tasty you won't miss the "spaghetti"!
Ingredients:
spaghetti squash, olive oil, garlic, onion, corn husks, cherry tomatoes, red bell pepper, black olives, feta cheese, basil, balsamic vinegar
www.delish.com
Move over, stuffed bell peppers.
Move over, stuffed bell peppers.
www.chowhound.com
A pizza designed to be elegant, summery, and full of flavor.
A pizza designed to be elegant, summery, and full of flavor.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Basically this soup is the best of fall in a bowl.
Basically this soup is the best of fall in a bowl.
cooking.nytimes.com
This recipe is by Trish Hall and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
Ingredients:
butter, squash, onion, garlic, red bell pepper, green bell pepper, bread, sharp cheddar, eggs, heavy cream, sugar, salt, cayenne