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cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Michael Zee lends us his recipe for Matcha Hong Kong Egg Waffles.
cooking.nytimes.com
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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Bison dogs wrapped in crescent roll dough with cheese and honey mustard are coated with corn meal and baked until golden.
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
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This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.
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This gelato recipe has the sweet flavor of honey mixed with the savoriness of sesame.
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Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.
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Browned ground beef and diced jalapeno peppers combined with chunky salsa is topped with chips and cheese, and baked until cheese is melted for this quick, spicy dish.