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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.
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Want to add a new twist to an Old Fashioned, Manhattan, or other cocktail? Tired of using Angostura in every cocktail you make? Interested in getting a new...
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
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Give coleslaw a twist by adding grated apples and carrots to the standard green and red cabbage mixture. Tossed with a low fat mayonnaise and sour cream dressing, it's naturally sweet and crunchy.
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This powerhouse of a smoothie is made with fresh fruit, carrots, yogurt, and flax seed.
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Dill seed, coriander, and chicken broth give this potato gratin complex flavor.
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Flax seed and whole wheat flour add a hearty and earthy flavor to this perfectly tender and fluffy flax pizza crust.
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I hope you enjoy this quick and easy Gluten Free Bread; it's full of fiber (from the flax and almond) and tasty in oh so many ways.
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Custom-blend herbs and spices to make your own Italian sausage! Try this earthy mix of black pepper and fiery red pepper, anise seeds, paprika, onion flakes, garlic powder, salt and Italian-style seasoning.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.