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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
cooking.nytimes.com
A delicious salad that works equally well warm or at room temperature.
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This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
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Bacon-flavored sweet potato fries coated in paprika and salt are a quick and easy snack or tasty side dish to any sandwich.
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Green beans are tossed with French dressing and topped with real bacon pieces in this easy Thanksgiving side dish.
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Seasoned ground beef patties are browned and simmered in a savory onion soup sauce to make this easy and comforting salisbury steak dinner.
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A hearty variation on the traditional green bean casserole that can be used as a main dish or a side.
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Get French Toast Bread Pudding with Pumpkin Maple Syrup Recipe from Food Network
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Get Churros French Toast with White Chocolate-Orange Ganache Recipe from Food Network