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cooking.nytimes.com
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Get Ackee and Potato Soup with Crab Salad Recipe from Food Network
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These sticky, apple-scented ribs are cooked in the oven, then finished on the grill.
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Here's a version of Italian wedding soup. The "wedding" refers to the marriage of flavors.
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These lamb burgers are seasoned with oregano, red pepper flakes, mint, and sherry.
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This basic custard makes enough filling for 2 pies, and can be modified for banana cream or chocolate cream pie.
Ingredients: milk, butter, eggs, sugar, cornstarch, salt, vanilla
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Two Victoria sponge cake layers are sandwiched together with berry jam and buttercream frosting in this traditional British cake recipe.
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This incredibly rich no-bake peanut butter pie can be made in about 10 minutes, left to chill overnight, and is utterly fantastic.
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Avocado and banana blend with chocolate chips to create an easy chocolate pudding Popsicle® that will delight kids and parents alike.
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A can of sliced peaches dress up this easy homemade cake.
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This cranberry salad recipe is reminiscent of a Waldorf salad and contains cranberries, apples, marshmallows, nuts, and yogurt.