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cooking.nytimes.com
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs
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Impress everyone at your next party with Tater Tots® nachos.
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Get Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca Recipe from Food Network
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A stunning vegan, gluten-free naked cake with fruity peaches and coconut cream, which can be decorated with fresh flowers for extra effect.
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Get Provencale Tomato Potato Stew Recipe from Food Network
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We like this one. The rice is cooked in pineapple juice. A very good beginning. And then its added to a wok-full of tofu, mushrooms, soy sauce, green onions and carrots. Garnish with crushed pineapple and strips of cooked egg. Yumm!
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A recipe for a summer fruit galette.
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Get Vegan Pumpkin Pie Recipe from Food Network
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Get Malted Chocolate Pudding Cake Recipe from Food Network
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I love baking pies.  I love BBQ.  I love pulled pork.  So I put them all together  YUM. Though there seems like a lot ingredients you can do it in parts and it...
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Cabbage rolls are a staple in Russia, and in this version, cabbage leaves are stuffed with ground pork, ground beef, rice, and vegetables.
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Take melted-cheese stuffing to the next level by infusing it with crumbled bacon and fresh basil. Your chicken dinner never had it so good.