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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
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Get Corn Relish Recipe from Food Network
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: navy beans, water, garlic, onion, butter
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Liven your week with this tasty seacoast recipe of peppers stuffed with tilapia, scallops and shrimp.
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This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn Surprisingly, the skin becomes soft, smoky and entirely edible (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth
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The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist.
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Caramelized apples are the filling in this gourmet apple pie topped with a candied bacon crumble, a perfectly decadent Thanksgiving dessert.
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Get Chocolate-Hazelnut Babka French Toast with Caramelized Bananas Recipe from Food Network
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Get Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto Recipe from Food Network