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cooking.nytimes.com
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
Ingredients: bread flour, instant yeast, salt
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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White pizza sauce, made with milk, Parmesan cheese, and garlic, is a great alternative to a red sauce on pizza or pasta or even chicken.
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Get Chef Walter Bundy's Surry Sausage and White Corn Succotash Recipe from Food Network
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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Get Turkey Pastrami Recipe from Food Network
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A nice traditional New York Rye bread made much easier by using the bread machine.
cooking.nytimes.com
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Onion, green pepper and celery are sauteed until tender and then combined with niblet and cream-style corn and cheddar cheese. Half way through the baking, crumbled buttery crackers are sprinkled on top. Perfect dish to take to a party, keeps well.
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The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
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Get Apple Crisp Recipe from Food Network