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Matti Narkia

Recipes for Health - Fish Couscous - NYTimes.com - 0 views

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    This spicy fish stew served over couscous is easy to make - don't let the long list of ingredients deter you - and great for a dinner party. You can use a sturdy white-fleshed fish like monkfish or grouper, or a flakier fish like snapper or tilapia.
Matti Narkia

Recipes for Health - Couscous With Beans and Cauliflower - NYTimes.com - 0 views

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    This dish is another wonderful take on cauliflower, which absorbs flavor as it stews in the spicy broth.
Matti Narkia

Recipes for Health - Add Nuts to Your Diet With Sauces, Not Snacks - NYTimes.com - 0 views

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    If you simply snack on nuts, it's easy to eat too many. A more sensible way to work them into your diet is to make some of the delicious Mediterranean and Mexican nut-based sauces and dips that I'll be offering here this week. They keep well in the refrigerator and can be used to accompany fish, vegetables or poultry. Many serve as a spread or dip with pita or bruschetta - or just eaten on their own.
Matti Narkia

Recipes for Health - Royal Quinoa Salad With Tofu and Sesame Ginger Vinaigrette - NYTimes.com - 0 views

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    Royal quinoa is a reddish, high-protein variety of quinoa grown in parts of Bolivia. It's particularly nutty tasting, especially if you toast it in the pan before cooking. I serve this salad as a main dish.
Matti Narkia

Recipes for Health - Barley and Mushroom Salad With English Peas - NYTimes.com - 1 views

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    We all love barley and mushrooms in soup, so why not use this popular combination in a salad? Toasting the barley in a dry pan before adding water helps to deepen the flavor.
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