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Try this delicious naan bread recipe. Once baked, naan can be a scoop for dips, saucy foods, a wrapper, or stuffed with delicious fillings of your choice.
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With a beautiful color, this champagne drink almost looks too pretty to drink. Fortunately, it tastes even better than it looks!
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An easy broccoli slaw recipe, with cabbage, walnuts, and dried cranberries.
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An easy shrimp ceviche recipe with West African roots. You'll need shrimp, ginger, lime juice, a habanero pepper, cilantro, and shallots.
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Get Taffy Recipe from Food Network
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Several steps build to the final salad crescendo. Chopped apples and bananas marinate in pineapple juice, and kiwi and strawberries are sliced. Then everything is mixed into peach pie filling and spooned into a beautiful serving bowl.
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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
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This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
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Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty.
cooking.nytimes.com
This is refrigerator jam, allowing you to skip the fuss and time of canning Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit
Ingredients: lemon, nectarines, lemon verbena