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cooking.nytimes.com
Garlic soup is a dish that you can turn to when you think the cupboards are bare It makes a soothing, satisfying meal The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.
www.allrecipes.com
Spaghetti, bacon, celery, onion, bell pepper, olives and tomatoes tossed with salad seasoning, Italian dressing and Parmesan and served cold.
www.allrecipes.com
Light and not too sweet, these individual-serving chocolate souffles are the perfect dessert for two on any special occasion.
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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Cauliflower rice adds texture to this otherwise low-carb chili made with ground beef, pork loin, and smoked sausage and topped with cheese.
www.foodnetwork.com
Get Pizzelle Fritte (Miniature Fried Pizzas) Recipe from Food Network
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Get 1 S'more for the Road and Kiddie S'mores Recipe from Food Network
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Get Everything Snack Mix Recipe from Food Network
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Get Thanksgiving Turkey Brine Recipe from Food Network
www.chowhound.com
A delicious falafel salad recipe with tahini-lemon dressing.
cooking.nytimes.com
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance
www.delish.com
These walnut cookies by Martha Stewart are shaped to look like real walnut shells, and hide a chocolate-walnut filling inside.