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cooking.nytimes.com
Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.
Ingredients: country bread, egg, butter
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Oh what a difference a single egg yolk makes. If you 're not convinced, try this yummy graham cracker crust. The egg yolk is brushed onto the crumbs just before baking, and the finished crust is crisp and brown every time.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet.
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Get Swiss Chard and Ricotta Slab Pie Recipe from Food Network
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Whole wheat blueberry muffins are a great way to start the day.
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This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.
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Essential for Cajun-style blackened fish or chicken.
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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.
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Enjoy a tangy coleslaw anytime with this sassy freezer slaw made with cabbage and apple cider vinegar.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.