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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
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A chocolate cake infused with caramel? Quit playin' with our heart!
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Why make my homemade 'instant ice cream' when buying good strawberry ice cream is equally instant? You have to taste this frozen treat to know why. It's half sweetened strawberries and half cream, so the ratio of fruit is extraordinarily high, giving this ice cream an amazingly fresh strawberry flavor. It's not smooth, but what it lacks in creaminess, it more than makes up in fruit-flavor punch.
Ingredients: sugar, heavy cream
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This carrot harissa hummus recipe is easy to make. It's made with carrots and harissa for a spicy, smoky twist on the classic hummus favorite.
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Kiesels hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with crunchy slices of celery gives the sandwich an invigorating bite.
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This classic Italian-American comfort food works with any kind of sausage, but Chef John prefers the fennel and anise flavors of sweet Italian sausage with the beans.
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
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