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cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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Up your grilled (or roasted) chicken game using bone-in cuts and an easy but effective marinade featuring white vinegar, garlic, butter, and Worcestershire sauce.
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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Southern sweet tea, perfect for hot summer days!
Ingredients: baking soda, water, sugar, cool water
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Butter-flavored popcorn is coated with a simple syrup for a sweet treat.
Ingredients: butter, water, sugar, popcorn
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Homemade almond roca only requires 4 ingredients and will become a family-favorite during the holiday season.
Ingredients: chocolate bar, almonds, sugar, butter
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Try this great appetizer recipe for smoked sausages in a tasty sauce.
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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.
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This herbed crust is dusted with cornmeal for a real pizzeria touch. The large quantity allows you to freeze some of the dough for the next time you want to be in pizza heaven.
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Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.