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cooking.nytimes.com
Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice Not surprisingly, the sauce is good on them, too.
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This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!
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Get Ranch Zucchini Fries Recipe from Food Network
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Get Steak Sandwich Recipe from Food Network
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Get Chicken Tandoori Recipe from Food Network
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A creamy squash soup with apples and sweet potatoes is seasoned for cool weather with brown sugar and Chinese five-spice powder.
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Get Shoofly Pie Recipe from Food Network
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A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
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This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.
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Get Curried Sweet Potato-Apple Soup Recipe from Food Network
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A classic, simple beef stew recipe made with potatoes and carrots that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.
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Strips of round steak are simmered in beefy gravy until tender, then served with dumplings for a down-home, old-time comfort meal.