Search Results (46,914 found)
www.allrecipes.com
What Americans call yams are actually a variety of sweet potato. Fragrant sweet potatoes layered with Granny Smith apples and topped with a sweet mixture of brown sugar and raisins make this a great recipe for all holidays, but best for Thanksgiving and Christmas.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Buckwheat pasta (or soba noodles) are a delicious and healthy alternative to regular white pasta.
cooking.nytimes.com
If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes First, brown the chorizo or kielbasa and set aside
www.chowhound.com
This grilled corn recipe brushed with soy sauce and mirin is a Japanese take on a summer favorite.
Ingredients: soy sauce, mirin, corn husks
www.simplyrecipes.com
Quick and delicious green beans recipe with fresh green beans, shallots, and pancetta.
Ingredients: green beans, shallots, butter
www.simplyrecipes.com
Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
www.foodnetwork.com
Get Matzoh Crusted Pork Cutlets and Mock Corn Risotto Recipe from Food Network
cooking.nytimes.com
This simple udon dish is a perfect to-go lunch or easy dinner Catherine Eng, a website designer in Los Angeles, makes this for her son "I've got it down to a science, so it only takes me 10 or 15 minutes," she said
Ingredients: udon noodles, egg, bonito, carrot, garnish
www.allrecipes.com
Spicy Thai basil chicken with egg and rice is a quick and easy Asian-inspired meal for lunch or dinner; serve with sliced cucumber and tomato.
cooking.nytimes.com
This is much like pissaladière, the Provençal onion tart It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.
cooking.nytimes.com
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.