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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.
www.allrecipes.com
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 dare you not to eat a lotta this frittata.
www.delish.com
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.
www.chowhound.com
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!
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Dinner can be on the table in 30 minutes or less with this stir-fry. If you are planning on serving the stir-fry over rice, start the rice first so that they will both be ready to serve at the same time.
www.delish.com
Chopped red, green, and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The result: a supremely colorful, incredibly easy hors d'oeuvre.
www.foodnetwork.com
Get Garlic Mashed Potatoes Recipe from Food Network