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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks)
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A lighter version of egg salad has a healthy amount of fresh celery and green onion in a dressing made with reduced-fat mayonnaise, mustard, and horseradish for zing.
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Sausage and eggs with crisp tender peppers and onions are topped with shredded Cheddar cheese and rolled up in wheat tortillas for a hearty on-the-go breakfast.
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This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
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Yellow squash and corn are sauteed with butter and parsley for a colorful, quick, and easy side dish for summer dinners.
www.delish.com
The watercress in these roll-ups adds a peppery crunch to the roast beef's richness.
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Classic potato and leek soup gets an update with the addition of chipotle pepper in adobo sauce in this easy vegetarian dinner recipe.
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Macaroni and cheese spiked with hot pepper sauce, dry mustard, jalapeno cheese and chili powder.
www.chowhound.com
Crisp bread topped with tomatoes, onions, and a touch of harissa.