Search Results (1,939 found)
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions
www.allrecipes.com
Brunch is for savory eggs, in my opinion. Serve this spicy Italian open-faced omelet with a cold glass of milk at your next brunch!
www.allrecipes.com
Olives, basil, and parsley add new flavors to homemade hummus.
www.allrecipes.com
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
www.chowhound.com
This recipe for port-cherry coffee cake with almond streusel swirls cherries and port through a vanilla cake batter and tops it with almond streusel.
www.foodnetwork.com
Get Nut Clusters Recipe from Food Network
www.allrecipes.com
A beloved Chinese street food, Jian Bing are crepes folded around egg, green onions, and a crispy cracker or piece of fried dough.
www.foodnetwork.com
Get Fresh Fruit Salad with Honey Vanilla Yogurt Recipe from Food Network
www.foodnetwork.com
Get Grilled Avocado Stuffed with Black Bean Salsa Recipe from Food Network
www.allrecipes.com
An unbelievably simple, yet flavorful dish! Serve with rice, a green salad and a nice glass of red wine. It's low in fat, too!
www.allrecipes.com
Italian sausage and chunks of steamed sweet potato are added to this black bean soup seasoned with allspice, garlic and Worcestershire sauce.