Search Results (31,425 found)
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Chef Christina Tosi baked up a supermoist banana cake, then added four distinctive fillings and toppings banana cream, hazelnut crunch, chocolate hazelnut ganache, and hazelnut frosting.
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Ahi tuna is smoked and served on homemade sopes with a charred tomatillo sauce and avocado pico de gallo in this twist on classic fish tacos.
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Deep fried and savory, these delicious little sausage sauerkraut balls are the perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!!
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This delicious and easy chicken recipe is a great example of how a few simple ingredients can be combined to create an incredibly complex and flavorful dish.
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Whole wheat pasta and lean ground turkey come together in this hearty casserole made with penne and meatballs.
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Diced red and yellow bell peppers, jalapeno chiles, onion, garlic, and parsley are tossed with black-eyed peas and crumbled bacon in a colorful salad seasoned with a tangy balsamic and red wine vinegar, cumin, and olive oil dressing.
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rice gets dressed up with bacon, onion, green pepper, and a savory tomato sauce. Top with corn and black olives, if desired.
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.