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cooking.nytimes.com
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes When raw, they’re elegant and delicious; when cooked, they become substantial They are as welcome in a classic French omelet as they are in an Asian stir-fry
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These creamy slow-cooker grits are loaded with flavor.
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Get Candy Cane Cookies Recipe from Food Network
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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To kick off the holiday festivities, hotel mixologist Abdul Ford has crafted the perfect cocktail imagine pumpkin pie, only sippable.
www.allrecipes.com
This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.
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This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
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Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: Parmesan.
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Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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This is a wonderful pie for parties, or just for yourself. It's great on a hot summer day, but you could make it any time of year - so refreshing.
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This cool, refreshing and wonderful pie is so simple to whip up. Lemonade concentrate, condensed milk, and whipped topping are stirred, poured into a graham cracker crust and chilled.