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  Les bricks et moi, c'est une histoire d'amour naissante.... Longtemps, je suis restée sur des à prior
Posted 13 years ago
Often the best foods are simply prepared with minimal fuss and ingredients, and that is the case with roasted
Posted 13 years ago
I was wandering the produce section of a local supermarket ... I do that a lot ... and came across these inter
Posted 13 years ago
Don't toss your beet greens! The leafy pieces on the top of stems of fresh beets are delicious -- and perfect
Posted 13 years ago
This "special occasion" recipe has added oil, so I do not recommend it for those following a low-fat
Posted 13 years ago
Today's recipe is based on a recipe in Madhur Jaffrey's World Vegetarian, Anatolian Red Lentil Stew with Wheat
Posted 13 years ago
   How To Remove Tartar Buildup Of course, the best way to remove tartar buildup is paying a visit to your d
Posted 13 years ago
Fresh broccoli is sauteed with meaty mushrooms in this easy side dish recipe, Sauteed Broccoli with Mushrooms
Posted 13 years ago
Depuis le temps que j'en entends parler, à droite à gauche sur les blogs culinaires, je me disais que je dev
Posted 13 years ago
And now for the last in the Southern Country Breakfast series. We enjoy fried apples for breakfast, but they a
Posted 13 years ago
When it comes to hummus, there truly are 32 flavors and then some. While hummus is always on the menu in my ho
Posted 13 years ago
This quick and easy recipe for Stacked Steak Asiago Sandwiches combines sharp Asiago cheese with crispy onion
Posted 13 years ago
Rather than have my usual lettuce and spinach salad for lunch today, I decided to enjoy a nice big bowl of col
Posted 13 years ago
I rarely rave about a recipe, or at least I don't think I do. But I have to rave about this one because it was
Posted 13 years ago
Adapted from my mother Germaine McClure, passed down from my grandmother and great-grandmother.
Posted 13 years ago
Sorry I didn't get E's birthday cake recipe posted yesterday. It's been a busy weekend, and I never found the
Posted 13 years ago
Adapted from Shirley McClure and Gladys McClure.
Posted 13 years ago
What do you do when the bananas are so over-ripe that they're practically inedible? In my house, there are bas
Posted 13 years ago
Ostrich meat is not common in the Philippines. I'm sure that cost is a significant factor. It used to sell at
Posted 13 years ago
A Meyers Family Recipe.
Posted 13 years ago
I've been very surprised that my most popular recipe is one which I just threw together on a whim: Coconut Cha
Posted 13 years ago
I was first introduced to hummus while working in Saudi Arabia. The cafeteria cooks on the Saudi Aramco compou
Posted 13 years ago
I know it's finally Spring when my backyard shade garden becomes filled with mint plants. I decided to take ad
Posted 13 years ago
This is the first dish I tried at the original Big Bowl in Chicago, and boy did I get hooked! I spent the next
Posted 13 years ago
Once again, I'd fooled around too long reading about food and it'd gotten too late to cook any food! Or maybe
Posted 13 years ago
I don't know why... but coffee jelly seems to be the craze these days. Fastfoods and restaurants alike have it
Posted 13 years ago
I got the urge to bake at about 9:30 last night, so I decided to make something we could eat for breakfast thi
Posted 13 years ago
Last night I had the pleasure of having dinner with a group of people taking a Civil Rights Tour through the S
Posted 13 years ago
Dinner for One I enjoy cooking for others, and I rarely go to much trouble on the rare occasions when I'm on m
Posted 13 years ago
Don’t let the long list of ingredients scare you off. Most are seasonings that go into the stew together
Posted 13 years ago
When I first became a vegetarian many years ago, one of the first recipes I adapted was my mother’s beef
Posted 13 years ago
All the prep work on my summer garden has me fixated on vegetable dishes. As I scooped more seeds from bell pe
Posted 13 years ago
Adapted from Ann Meyers.
Posted 13 years ago
This makes about 4-6 servings. Once you’ve had this recipe, you’ll do like I do and keep a package of tofu
Posted 13 years ago
Usually scalloped potatoes have to bake for an hour or so. I’ve cut the baking time by pre-cooking the s
Posted 13 years ago
(Updated July 2014) Several years ago, my husband and I were thumbing through Moosewood Restaurant Cooks at Ho
Posted 13 years ago