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cooking.nytimes.com
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
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Get Eggs Benedict Recipe from Food Network
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Get Polenta Recipe from Food Network
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Get Pear-Walnut Chocolate Tart Recipe from Food Network
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Get Stars and Stripes Cupcakes Recipe from Food Network
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These decadently sweet and chewy, coconut-flecked treats taste just like the beloved Girl Scout cookies, Samoas®.
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Get Chocolate Whoopie Pies with Vanilla Frosting Recipe from Food Network
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Get Blueberry Buckle Recipe from Food Network
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A rich vegetarian baked eggs recipe with sautéed kale, portobello mushrooms, mild feta cheese, a touch of heavy cream, and toasted breadcrumbs.
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Get Churros with Dulce de Leche Ganache Recipe from Food Network
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Get Amy's Freaky Good Apple Tart Recipe from Food Network
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A DIY version of the peanut butter and chocolate Girl Scout Tagalong cookie.