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The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring
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The vibrant combination of sweet yellow corn with zesty salsa is perfect as-is or with optional add-ins. Try pan roasting the corn for a simple flavor twist that will impress friends and family.
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Marinated asparagus is served cold with crunchy pecans and green onions.
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This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No...
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This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
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Mexican style octopus salad, with tomatoes, green and red onion, cucumbers, and cilantro.
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This simple, hearty stew consists of chicken and salt pork with potatoes, beans and other vegetables seasoned with Worcestershire sauce, salt and pepper.
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A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup.