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A little green curry and fish sauce gives hot wings Thai flavor.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade.
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Baked Sweet Potato "Fries" with La Boite Spice Mix Recipe from Food Network
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Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside.
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Mix up a tasty blend of spices and seasonings to make your own pickling spice mixture.
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Cashews, Swiss cheese, and leaf lettuce are tossed in a homemade poppy seed dressing for a crowd-pleaser of a salad.
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
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This delicious chocolate chia seed pudding with walnuts and apricots is easy to make and even easier to eat.
Ingredients: water, cocoa, apricots, walnuts, seeds