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    You are in: Home / Cookbooks / Winter
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    403 recipes in

    Winter

    Seasonal recipes for the months of winter. Ingredients include potatoes, cabbage, winter squash, Brussels sprouts, kale, citrus, onions, garlic. Stews and comfort foods. Dried beans, rice, pantry staples. [Photo: Irish Potato Soup]
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    This recipe has been submitted for play in ZWT8 - India. This recipe was found on Indian Food Forever. A nice rice salad with vegetables, doesn't get any better. All the flavors of the vegetables will shine. Feel free to add or decrease salt and pepper to your liking. Please note: cooking time is for rice and vegetables.

    Recipe #482286

    I love roasted vegetables - this is a simple, meatless meal that's easy to throw together on a weeknight. From Real Simple.

    Recipe #361618

    I got this recipe from and friend and it is my favorite salad. I like to use a lot more sugar than the recipe calls for - About 2-3 tablespoons, but I'll leave the recipe as written and you can sweeten to taste. I also like to use pecans in place of the walnuts.

    Recipe #344202

    Insalata dii rinforzo is a Neopolitan Christmas Salad that is served at the holiday celebration and in the days that follow when it is "reinforced" by the addition of more of the same ingredients or in some cases by the addition of leftover cooked vegetables. It tastes best if allowed to marinate for three days but it will lose some of its vibrant colour from the acid in the vinegar. This recipe is from the December 1993 issue of Gourmet Magazine.

    Recipe #419418

    A versitile and flavorful Asian rice. Do not double recipe.

    Recipe #423902

    29 Reviews |  By Caryn

    Great tasting cookie recipe that I've made since I was able to bake. Nice combination with the oatmeal, coconut, and Rice Krispies.

    Recipe #19445

    From the New York Times, Nov 8, 2006. Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1½ hours plus 14 to 20 hours’ rising

    Recipe #194745

    This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be sautéed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.

    Recipe #95330

    This is a traditional ritualistic cake that we serve after Christmas dinner. We sing the "we want some figgy pudding" song and when it comes to the table we heat a metal ladle full of brandy and light it up then pour the bluish flames over the top! We serve it with Recipe #124985.

    Recipe #124650

    Egg Salad that is tasty and satisfying. It is the most requested sandwich in our household.

    Recipe #160194

    Adapted from Tom Reilly, a staff baker in Esalen Institute’s famous kitchen while he was a Work Scholar and student there for a year and a half. When he introduced this sweet bread recipe from "The Bread Bible" he was besieged with requests to make it often – 30 loaves at a time! I lived off and on at Esalen Institute for several years during the early 70's. oh, the stories I could tell! A little history: Founded in 1962 as an alternative educational center devoted to the exploration of what "Brave New World" author Aldous Huxley called the "human potential," Esalen has attracted free-thinking philosophers, creative artists, top-notch body workers and nervous wrecks in need of Gestalt therapy for the past 40 years.

    Recipe #239447

    2 Reviews |  By LorrieK

    This recipe came from food52.com, from member "deensiebat." This was my first time using lacinato kale, which I find I like better than standard kale (although the standard kale or chard can also be used). I was thrilled to find such a delicious dish made of complete-protein quinoa and antioxidant-rich kale. AND it's easy to make all in just one pot!

    Recipe #443729

    2 Reviews |  By r_mess

    This is one of those recipes that is usually better the next day after the flavors all meld together. Very quick and easy to make your own by adding or subtracting ingredients. My husband doesn't like really hot food so i use original RoTel tomatoes when he's eating this - if it's just me I go with the hot or extra hot. Great with hot rolls and a vegetable.

    Recipe #144799

    with ham peas fettuccine

    Recipe #486876

    This is a recipe I got from my daughters mother-in-law, and of course she is one of those wonderful cooks who never has to measure:) So, I've tried as best as possible to give my approx measurements, although you can't really mess this up! I happen to LOVE cilantro and sometimes get carried away, so just remember that any of these ingredients can be adjusted to your own taste. As with most soups, this is better the next day, and also freezes well.

    Recipe #329575

    13 Reviews |  By Debbwl

    Have been making this for years. The bay leaf is what makes this one a little different from a lot of potato soups.

    Recipe #387874

    Rich, tasty, wonderful for Thanksgiving. Do NOT use dried rosemary! Be sure to use onions of similar size, and carefully cut in equal halves; if the pieces are unevenly sized, they will cook and brown unevenly.

    Recipe #336051

    This is so delicious and so simple. It's a little exotic, very flavorful, and will make your kitchen smell wonderful as it cooks - and my preference is to add extra cumin! I've never made it without first soaking the rice and lentils, but the dish could surely be adapted to no-soaking if you're looking to cut some of the prep time.

    Recipe #81339

    1 Reviews |  By blucoat

    An outstanding cornbread recipe from the cookbook, "Passionate Vegetarian", by Crescent Dragonwagon. She and her husband served this at their award-winning inn, The Dairy Hollow House, and it was their most requested recipe. Make sure your oven is accurate. It really needs to be up to temperature for perfect results.

    Recipe #366894

    3 Reviews |  By Annacia

    A simple, very tasty salad from North Africa with a unique preparation. Chilling time not included.

    Recipe #489767

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