Ragna Steinbømer

Ragna Steinbømer

Ragna Steinbømer
Weitere Ideen von Ragna
NYT Cooking: Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

NYT Cooking: Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

This delicious dish you can find on the Whole Foods salad bar! My mom and I couldn't get enough of it, after numerous attempts here is the "copycat" recipe, that I believe happens to be better! I love pairing this on top of or with a huge leafy green salad. This is best served chilled, so make it in advance and let it chill in the refrigerator for up to a day in advance. Israeli Couscous Salad * 2 cups Israeli Couscous, uncooked * 8 oz dried cranberries * 1 1/2 cups chopped ...

This delicious dish you can find on the Whole Foods salad bar! My mom and I couldn't get enough of it, after numerous attempts here is the "copycat" recipe, that I believe happens to be better! I love pairing this on top of or with a huge leafy green salad. This is best served chilled, so make it in advance and let it chill in the refrigerator for up to a day in advance. Israeli Couscous Salad * 2 cups Israeli Couscous, uncooked * 8 oz dried cranberries * 1 1/2 cups chopped ...

NYT Cooking: Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

NYT Cooking: Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

NYT Cooking: This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable’s oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. Best of all, the eggplant can be grilled and the filling can be made in advance, and then assembled about half an...

NYT Cooking: This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable’s oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. Best of all, the eggplant can be grilled and the filling can be made in advance, and then assembled about half an...

NYT Cooking: Manouri, Eggplant and Orzo Salad

NYT Cooking: Manouri, Eggplant and Orzo Salad

Besides+adding+a+sweet+nutty+flavor+to+dishes,+pumpkin+is+a+ready+source+of+vitamin+A,+which+boosts+the+nutrition+content+of+this+offbeat+chili.+Garnish+each+portion+with+a+dollop+of+sour+cream+and+chopped+cilantro.

Besides+adding+a+sweet+nutty+flavor+to+dishes,+pumpkin+is+a+ready+source+of+vitamin+A,+which+boosts+the+nutrition+content+of+this+offbeat+chili.+Garnish+each+portion+with+a+dollop+of+sour+cream+and+chopped+cilantro.

NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

NYT Cooking: Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, whi...

NYT Cooking: Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, whi...

NYT Cooking: Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, whi...

NYT Cooking: Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, whi...

vegan-enchilada-power-bowls-with-spicy-tofu-thumb-3

vegan-enchilada-power-bowls-with-spicy-tofu-thumb-3