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A delicious addition to Mardi Gras feasts, these soft doughnut-like pastries from Lyon, called bugnes, are easy to make from scratch.
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Middle Eastern Fattoush is a fresh and zesty salad made with crispy pita chips, fresh vegetables, and a tangy dressing. It only takes 30 minutes to make and is perfect for hot summer days.
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Get Rosemary Potato Frittata Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cajun seasoning gives just the right amount of spice to these deep-fried catfish fillets coated in a mixture of crushed saltine crackers and sliced almonds.
www.delish.com
We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade. If you use wooden skewers, soak them in water for 30 minutes before grilling.
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We dare you not to eat a lotta this frittata.
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Appearing to be classically fried French fries, these are actually baked in the oven.
cooking.nytimes.com
Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.
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Turn your favorite curry sauce into a savory sauce for pork and vegetables using this simple recipe.
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here is the simple classic fish curry that can be made in less than half hour.It is all time favorite of mine and for my restaurant Road to Mandalay. Now i cook...
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This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make!