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You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
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Celebrate top-quality, fresh fish with this dish.
Ingredients: tip
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
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This Gluten Free Dark "Rye" Bread is very versatile and works quite well for sandwiches.
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Traditional South Indian dosas are made with a fermented batter of rice and urad dal flavored with fenugreek seeds and salt, then fried on a griddle. Serve with coconut chutney.
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This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.
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This slightly sweetened coleslaw is made with the convenient use of prepared coleslaw mix in a creamy salad dressing with poppy seeds.
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These oat bars studded with cranberries, sliced almonds, and ground flax seeds make for a great on-the-go snack, with no baking required!
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Make the ultimate vegan dip or dressing by blending cashew milk, cashews, chia seeds, lemon juice, dried dill, and more vegan goodness.
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Korma is a popular spiced curry stew prevalent throughout Pakistan and India.
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Get Habanero Sauce Recipe from Food Network
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.