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This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York City's Restaurant Daniel. When she sells the rolls at farmers' markets, she varies the toppings by season.
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Instead of just water, use some coconut milk and a bit of sugar in preparing your rice for a more-flavorful side dish. Goes great with curry.
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pie crust has a hint of cheddar that pairs with savory fillings, as well as sweet.
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Get Chocolate Goat Cheese Truffles Recipe from Food Network
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Iced tea is mixed with orange juice and whiskey, then frozen to make a slushy treat for summer.
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This recipe will give you yeast dinner rolls made rich with eggs. Let them rest overnight before baking.
Ingredients: yeast, milk, sugar, eggs, butter, salt, flour
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These single-serving creamy cheesecakes are baked atop a chocolate-wafer base.
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This quick and easy French toast is prepared without milk to provide different texture to a breakfast classic.
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Get Slow Cooker Gooey Brownie Cake Recipe from Food Network
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A cooling drink made with mango and yogurt, Eastern Indian Lassi.
Ingredients: yogurt, mango, sugar, water, salt, mint garnish