#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Desserts #Oven #Dinner-party #Cakes #Chocolate #Dietary #Low-sodium #Low-in-something #Taste-mood #Sweet #Equipment #4-hours-or-less
another great recipe from mark bittman. it’s almost a given that time and oven space are at a premium on thanksgiving day, and this method of roasting turkey, unorthodox as it is, addresses both. split, flattened, and roasted at 450°f (lowering the hea
i love this seasoning for skewered meat whether its lamb, chicken, or beef. its also delicious on air popped pop corn and mixed with olive oil and balsamic vinegar to make a fantastic salad dressing. cook time is the time to put the spice mix in the jar
this recipe was submitted for rsc 2005 -- i found it in the recipes needing a home and adopted it because it was an entry in rsc #6. the chef who created the recipe wrote "i love anything wrapped in phyllo dough, especially if it includes brie cheese. t
adapted from a recipe in good old yahoo groups. it originally called for the stew to be served in a roasted pumpkin - since this made serving pumpkin problematic (we like to eat pumpkin in our house) i adapted the recipe. try to use a cooking pumpkin -
this is one of the recipes from raising the salad bar, a book i received in the cookbook swap.this is a simple, classic combination of arugula,avocado and shaved parmesan cheese with a lemony dressing.
this recipe is free of wheat, gluten, dairy, casein, and eggs. the recipe is from babycakes nyc, a bakery specializing in food allergies, and was featured on martha stewart! i haven't yet made it but i figure with martha stewart's approval, it must be goo
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