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This is my take on the Tuscan dessert frittelle di riso The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack They go really well with coffee, either served as they are or with whipped cream.
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This nutritious wheat bread from your bread machine is packed with sesame, flax and poppy seeds. Toasting enhances the nutty flavor.
cooking.nytimes.com
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything Here I cook it with a yogurt sauce that contains just chopped cucumber and spices If you use farmed salmon and a nonstick skillet, you won't even need to add any fat
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Get Shrimp and Pineapple Not-So Po' Boys Recipe from Food Network
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A slow cooker Mexican enchilada recipe with pulled pork, a long-cooked chile sauce with tomatoes, cheddar, and Monterey Jack cheese, cilantro, and sour cream.
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Pomegranate seeds, mandarin oranges, and jalapeno come together in this piquant, colorful, festive salsa recipe, perfect for holiday parties.
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These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are...
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This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah In this version, cabbage is substituted for some of the peppers in the traditional version
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Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
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Serve this spicy blend of almonds, sesame seeds, cumin, coriander, and turmeric, known as dukka or dukkah in Egypt, with fresh bread and dipping oil.
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This recipe is by Joan Nathan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.