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Seitan has a firm, meat-like texture, and can be cooked the same way. It tastes great prepared any way, but I love it most when breaded and seasoned. Can be served with rice and veggies, mashed potatoes, or with a side of pasta.
cooking.nytimes.com
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year
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Orange bell peppers are stuffed with ground turkey, rice, tomatoes, and Gouda cheese for a quick and easy weeknight dinner.
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Chef John's recipe for grilled lamb steaks uses a yogurt marinade before dressing the cooked steaks in a delicious sherry vinegar-honey vinaigrette.
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These simple beets are wonderful in salads or by themselves as a healthy snack.
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Sweet and savory teriyaki sauce with sesame seeds and ground mustard powder flavor delicious broiled salmon steaks for a main dish that needs only a few minutes in the oven.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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An exotic herb mixture from Georgia.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Boudin and Creole Mustard Recipe from Food Network
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Roasting gives broccoli a nutty flavor and the ancho butter gives it a kick.
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Cucumber slices are marinated in vinegar, a spicy gochujang paste, and sesame seeds for quick fresh pickle.