enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. 7-Day Gut-Healthy Meal Plan for Meal-Preppers, Created by a ...

   www.aol.com/7-day-gut-healthy-meal-130900526.html

   Meal-Prep Tip: Reserve leftover Roasted Vegetable Soup to have for lunch on Days 6 and 7. Daily Totals: 1,823 calories, 88g fat, 72g protein, 203g carbohydrate, 37g fiber, 2,075mg sodium. Make it ...

3. 5 Easy College Meals For Beginners

   www.aol.com/lifestyle/5-easy-college-meals...

   5 cheap, healthy, easy meals with only 5 ingredients or less

4. 77 Easy Lunch Ideas That Are Fast, Low-Fuss and Foolproof

   www.aol.com/75-easy-lunch-ideas-stressed...

   18. Joanna Gaines’s Peach Caprese Salad. Amy Neunsinger/Magnolia Table. Time Commitment: 10 minutes. Why We Love It: <30 minutes, <10 ingredients, special occasion-worthy, vegetarian. When it ...

5. The Food Lab - Wikipedia

   en.wikipedia.org/wiki/The_Food_Lab

   The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. [3][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. [3] Lopez-Alt uses the scientific method in the cookbook to improve popular ...

6. The Boston Cooking-School Cook Book - Wikipedia

   en.wikipedia.org/wiki/The_Boston_Cooking-School...

   The Boston Cooking School magazine of culinary science and domestic economics. The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up ...

7. The Essential New York Times Cookbook - Wikipedia

   en.wikipedia.org/wiki/The_Essential_New_York...

   The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...