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This recipe is by Julia Moskin and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Carrots don’t have to be boring or lackluster Roasting, which captures the carrots’ natural sweetness, is emphasized here with the aromatic sweetness of coconut oil Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all
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Corned beef and potatoes are cooked in the slow cooker and then browned in the oven creating a caramelized corned beef to serve with cabbage on St. Patrick's Day.
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Chef John's newest recipe for pizza dough calls for the "ancient grain" spelt in sprouted flour form, and makes a delightful alternative to traditional pizza dough.
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Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!
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Get Grilled Filet Steak and Arugula Recipe from Food Network
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The sweet, earthy flavor of roasted beets complements the robust taste of fresh kale in a salad that makes a great side dish or a light meal.
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This salad is perfect for a fall day after the local produce has started disappearing from farmers markets.
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Save time by using 1/2 cup of thick Greek-style yogurt instead of draining regular whole-milk yogurt.
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Deborah Madison owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet, and rich in flavor.
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.