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cooking.nytimes.com
A request from a reader for a quinoa and carrot kugel inspired this week of recipes I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
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Use premade refrigerated pizza dough to make this taco-flavored pizza that your whole family will enjoy, and get dinner on the table in 40 minutes.
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A layer of sweetened cream cheese is topped with chopped fresh fruit, then crumbled cookies. Served in clear plastic cups, these pretty fruit trifles can be assembled at your picnic or as a do-it-yourself snack in the kitchen!
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Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy.
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A subtle hint of orange zest permeates this easy and fragrant pudding made with whole wheat bread, pumpkin puree, raisins, and pecans.
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Sauteed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
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A yogurt-based marinade with cayenne pepper, ginger and garlic spice up your salmon fillets before they go under the broiler.
cooking.nytimes.com
The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
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Keep a batch of unbaked muffins in the freezer, and you'll always have breakfast or an afternoon snack ready.
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Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.
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Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
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Get Roasted Lamb with Mint Chimichurri Recipe from Food Network