Search Results (12,180 found)
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
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Get Sticky Spicy Slow-Cooked Ribs Recipe from Food Network
Get Sticky Spicy Slow-Cooked Ribs Recipe from Food Network
Ingredients:
pork ribs, preserves, ketchup, yellow mustard, soy sauce, cloves, chipotle peppers, ginger, cornstarch
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
Ingredients:
olive oil, lamb, onions, garlic, celery, red pepper, jalapeno pepper, cumin, chile, oregano, bay leaves, tomatoes, chicken broth, green lentils
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
onion, olive oil, anchovy, red peppers, olives, capers, parsley leaves, dill fronds, mint leaves, lemon juice, halloumi cheese
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Get Red, White and Blue Fruit Salad Recipe from Food Network
Get Red, White and Blue Fruit Salad Recipe from Food Network
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These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!
These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!
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Get Kale Soup Recipe from Food Network
Get Kale Soup Recipe from Food Network
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John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
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Get Grilled Rib-Eye Steaks with Smoked Paprika Rub Recipe from Food Network
Get Grilled Rib-Eye Steaks with Smoked Paprika Rub Recipe from Food Network
Ingredients:
honey, smoked paprika, lemon juice, garlic, olive oil, steaks, zucchini, yellow squash, tomatoes
cooking.nytimes.com
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season’s plums Use the same formula for peaches, apricots and figs when those fruits are in season The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season’s plums Use the same formula for peaches, apricots and figs when those fruits are in season The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.