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cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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Chef John's pastry cream with vanilla bean paste is perfect in Napoleons, pies, tarts, or cakes.
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This sweet, creamy and garlicky dressing is a perfect green salad topper!
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This easy dairy-free recipe makes light and moist cupcakes that smell and taste great thanks to coconut milk, coconut flour, and applesauce.
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These delicious crispy and chewy ginger cookies with dark molasses will disappear faster than the half-hour it will take to make them.
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Raspberry jam is sandwiched between two sugar cookies and topped with a sprinkling of confectioners' sugar for a delightful cookie treat.
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Rice is topped with egg and crispy deep-fried pork chops in this savory Japanese-style rice bowl, Tonkatsu Donburi, a great dinner for 2.
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Tiramisu is a classic Italian dessert. Ladyfinger cookies are dipped in coffee, then layered with mascarpone (a rich Italian cream cheese) and dusted with cocoa powder. It might become your new favorite dessert!
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A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.