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An appetite-piquing salad with peppery greens and tart pineapple.
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This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick As a culinary undertaking, they are simultaneously simple and sybaritic Toast two buttered spheres of bread
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Cooked Polish kielbasa is baked in a Worcestershire-based sauce laced with lemon juice, brown sugar and hot pepper sauce.
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
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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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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
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This recipe uses leftover rotisserie chicken to create an easy and delicious bacon lettuce wrap with avocado, onion, and tomato.
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Fresh peach puree is shaken with vodka and white cranberry juice for a peach-inspired white cosmopolitan. Garnish with a cranberry and rosemary frond.
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This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.