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cooking.nytimes.com
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli
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This gluten free Double Chocolate Orange Torte will make a nice treat for Passover, which is rapidly approaching! My family, however, needed no holiday or excuse...
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This vegan and gluten-free version of millionaire's shortbread is made with an almond flour crust, sweet date center, and raw cacao topping.
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Get Ultimate Ham Sandwich Recipe from Food Network
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With a hint of orange and the crunch of cornmeal.
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Get Chocolate Olive Oil Cake Recipe from Food Network
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Get Cheese-Stuffed Peppers: Chile Rellenos Recipe from Food Network
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Get Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts Recipe from Food Network
cooking.nytimes.com
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
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I've been on a quest this week for gluten-free dairy-free twinkies and after several attempts (make that 7) I seem to have come up with a good approximation of...
cooking.nytimes.com
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan