One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
Make and share this Sweet and Spicy Pumpkin Seeds recipe from Food.com.
Author: ArtWork
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
Author: Evan Kleiman
Author: Tori Ritchie
One of my favorite sushi restaurants had this yummy edamame dish, so I tried to duplicate it at home. I think I came pretty close.
Author: CRAZY4SUSHI
Author: Ardie A. Davis
Texas Roadhouse coupons frequently feature a free appetizer of your choice. One option is the restaurant's signature fried pickles. This Texas Roadhouse Fried Pickle recipe is easy to replicate and allows...
Author: ElizabethKnicely
Author: Victoria Granof
Author: Melissa Roberts
Author: Victoria Granof
This simple recipe (with a few of my own embellishments) is printed on the side label of a bottle of Orange Muscat Champagne Vinegar from Trader Joes. I think a scattering of toasted pepitas would be extra...
Author: COOKGIRl
You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with...
Author: Marina Delio
Author: Sarma Melngailis
Author: Lillian Chou
Author: Allen Susser
This is adapted from Vegetarian Times and is just about the best meatloaf ever - vegan, vegetarian or 'carnivorian' ... it's the 'meatloaf' sandwich recipe - http://www.vegetariantimes.com/recipes/10244...
Author: One Happy Woman
I make these fruit skewers every year for the 4th of July for the kids and they are always a major hit - older kids can help with the assembly. Don't cut the watermelon too thinly, otherwise the stars...
Author: sanne
Author: Susan Feniger
Author: Kerri Conan
Author: Marcela Valladolid
Author: David Chang
Author: Alison Roman
Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.
Author: Paula Wolfert
Author: Rick Rodgers