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cooking.nytimes.com
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long At Hanukkah, he breaks out the variations Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root
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Get Gaelic Boxty Recipe from Food Network
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Orange marmalade–glazed baby carrots with a hint of cumin and mustard.
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Peppery arugula is used instead of basil in a quick pesto.
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Tuesday tastes better with French bistro style steak and potatoes on the menu.
cooking.nytimes.com
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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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.
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Creole seasoning adds a spicy kick to this quick green and grain side dish that's ready in just 30 minutes.
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Mixing molasses and cream into New Orleans-style coffee with chicory makes for a delicious cup of coffee.
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Get Hearty Tomato Soup with Lemon and Rosemary Recipe from Food Network
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A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice.