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A classic strawberry shortcake recipe made with homemade biscuits, sweetened strawberries, and whipped cream.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
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This simple broiled salmon dish is full of flavor, thanks to the combination of tarragon and Italian parsley in the herb spread.
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Get Frozen Lemon Cream Pie Recipe from Food Network
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If you are looking for an easy tuna noodle casserole from scratch, try this recipe with canned tuna, Cheddar cheese, and fusilli pasta but no canned soup.
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Get Apple Crostata Recipe from Food Network
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Get Gazpacho Recipe from Food Network
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This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
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Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread.
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This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables Warning: You may find yourself eating this for breakfast.
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This is my version of a very moist orange flavored cake, and it is better the longer it sets before serving.