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Carrot Ginger Soup

Carrot Ginger Soup This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk. Ingredients 1 tablespoons unsalted butter (use oil for … Continue reading »

Categories: At Home, recipes, SkinnyTaste, soups and stews | Leave a comment

Shakshuka with Feta

Shakshuka with Feta Ingredients 3 tablespoons extra-virgin olive oil 1 large onion 1 large red bell pepper 3 garlic 1 teaspoon ground cumin 1 teaspoon sweet paprika ⅛ teaspoon cayenne 1 (28-ounce) can whole plum tomatoes ¾ teaspoon salt ¼ teaspoon black pepper 5 ounces feta cheese 6 large eggs Chopped cilantro Hot sauce Method … Continue reading »

Categories: Cooking, eggs, meatless, New York Times, recipes, vegetarian | Leave a comment

Chapli Burgers

Chapli Burgers This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. Ingredients 1 tablespoon coriander seeds Sea salt 2 tablespoons fresh or dried pomegranate seeds 1 lb. ground beef ½ small yellow onion ½ medium tomato … Continue reading »

Categories: beef, burgers, Cooking, Ethnic, ground beef, New York Times, recipes | Leave a comment

Cheesy Hash Brown Quiche

Cheesy Hash Brown Quiche This EASY quiche uses crispy hash browns as the crust and is topped with cheesy eggs!! The ultimate comfort food brunch or breakfast-for-dinner recipe that everyone LOVES!! Ingredients about 4 tablespoons olive oil, divided 16-ounce s hash browns, thawed and seasoned with salt and pepper 10 large eggs 2 cups shredded … Continue reading »

Categories: Averie Cooks, Cooking, eggs, recipes, vegetarian | Leave a comment

Stir Fried Beef and Nectarines

Stir Fried Beef and Nectarines Ingredients 2 teaspoons soy sauce ¼ teaspoon sugar 1 teaspoon cornstarch freshly ground black pepper 1 teaspoon + 1 tablespoon cooking oil 1 lb. beef (top sirloin, flank, eye of round) cut into 1/8″ slices ½ red onion, sliced into thin wedges 1 clove garlic, finely minced 1 nectarine, cut … Continue reading »

Categories: Asian, beef, Cooking, Ethnic, flank steak, recipes, sirloin, Steamy Kitchen | Leave a comment

Exciting Noodle Kugel

Exciting Noodle Kugel This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle … Continue reading »

Categories: Cooking, New York Times, pasta, recipe sites, recipes | Leave a comment

Tahini Salad

Tahini Salad Ingredients 1 lb. zucchini ¼ cup olive oil 2 tablespoons fresh lemon juice, (juice of 1 lemon) 2 tablespoons tahini 1 pinch Salt and pepper, to taste 1 pinch Parsley for garnish, to taste Method 1. Slice zucchini into thin rounds with a knife or mandoline. 2. Whisk together olive oil, lemon juice … Continue reading »

Categories: New York Times, recipe sites, recipes, salads | Leave a comment

Marinated Zucchini Salad

Marinated Zucchini Salad Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to … Continue reading »

Categories: New York Times, recipes, salads | Leave a comment

Ground Beef Stroganoff

Ground Beef Stroganoff Ingredients 2 tablespoons vegetable oil 8 ounces white mushrooms, trimmed and sliced thin 1 pinch Salt and pepper, each 1 large onion, chopped fine 2 cloves garlic, minced 1 pound 85% lean ground beef 3 tablespoons all-purpose flour 4 cups chicken broth ¼ cup dry white wine 8 ounces egg noodles, (4 … Continue reading »

Categories: beef, Cook's Country, ground beef, recipes | Leave a comment

Ratatouille Pie

Ratatouille Pie In this buttery, rustic pie, chunks of eggplant, zucchini and tomato are roasted with olive oil until velvety soft, then covered in a cheesy, mayonnaise-spiked custard. Chopped olives scattered on top cut through the richness and give the whole thing a salty tang. It’s the perfect next-day use for ratatouille, should you have … Continue reading »

Categories: New York Times, recipe sites, recipes, vegetarian | Leave a comment