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cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
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A simple rub made with salt, pepper, and paprika seasons this roast duck basted with butter.
Ingredients: salt, paprika, black pepper, duck, butter
cooking.nytimes.com
Here is a recipe for trout like the one we ate in Maine I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable
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Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
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Perfect as a romantic dinner for two, lobster tails are sauteed in a champagne cream sauce in this recipe.
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You'll want to use the buttery chili-lime spread on all your vegetables from now on.
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Get Black Bottom Cupcakes Recipe from Food Network
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A Black Forest cake recipe with layers of devil's food cake, cherries, and whipped cream that makes an impressive birthday cake.
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Get Roasted Beets Recipe from Food Network
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Easy to make meatloaf in individually sized muffins.
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Plenty of lemon juice and lemon zest make these lemon brownies very refreshing and a crowd-pleasing dessert.