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This recipe is from my mother. This is only one of the many candy recipes she makes at Christmas and gives away to friends.
cooking.nytimes.com
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
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Banana, dark chocolate, and almond milk are blended together in this vegan, dairy-free smoothie that is a great on-the-go snack for energy.
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad.
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In adapting this recipe from executive chef Shea Gallante at Cru in New York City, F&Ws Marcia Kiesel traded a labor-intensive fresh pasta for premade wonton wrappers and was thrilled with the results.
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Get Albacore Tuna with Celery and Walnuts Recipe from Food Network
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Orange juice-infused gelatin holds together this festive cranberry salad featuring a winning combo of bananas, walnuts, Granny Smith apple, and celery.
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This breakfast recipe has eggy, buttery wedges of matzo brei covered in a sweet, syrupy topping of roasted cherries.
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It's peach season, and we want to eat them constantly. Why not layer them with marshmallow crème and crispy graham crackers for a super summery s'more?
Ingredients: honey, marshmallow creme, peach
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Carbs on carbs never tasted so good.
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Get Barley Pilaf Recipe from Food Network
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This cabbage stir fry is seasoned with fresh green chile peppers, dried red chile peppers, curry leaves, and mustard seed.