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cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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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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Get Sauteed Beet Greens Recipe from Food Network
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
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Rich, fragrant and delicious, these pork chops are dredged in well-seasoned flour, browned, and then braised in a full-flavored sauce.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.
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Making mulled wine with white wine gives a smoother flavor and tastes great at Christmas. This recipe has a little rum added at the end for a bit of a kick!
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Flour tortillas are baked until crisp then drizzled with caramel and chocolate.
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Spice up cocktails with this homemade syrup.
Ingredients: cinnamon, sugar, water