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cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Michael Zee lends us his recipe for Matcha Hong Kong Egg Waffles.
cooking.nytimes.com
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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You can't go wrong with rice and beans for the perfect dinner-in-a-bowl that comes together in mere minutes and appeals to vegans and omnivores alike.
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This gelato recipe has the sweet flavor of honey mixed with the savoriness of sesame.
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Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.
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This recipe is a simple wrap idea, filling a flour tortilla with roast beef, blue cheese, red bell pepper, and romaine lettuce.
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Oat and corn flake cereals are stirred together with a sweet peanut butter filling creating crunchy cereal bars perfect for parties or on the go.
cooking.nytimes.com
Mushrooms make a meaty quesadilla filling If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
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Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.
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An easy chicken enchiladas verdes recipe. You will need tomatillo sauce, cooked chicken, corn tortillas, and Mexican crema for this recipe.