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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chewy, hearty, whole wheat bread for bread machines!
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An aioli recipe using green garlic for a fresh and intense kick of garlic flavor.
cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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This classic laminated croissant dough takes time and effort, but if you're feeling ambitious, you can make authentic melt-in-your-mouth pastries!
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Get Pepperoni Pretzels Recipe from Food Network
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Get Surprise-Inside Star Cake Recipe from Food Network
cooking.nytimes.com
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
Ingredients: salt plus, vegetable oil
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White fish smeared with chile paste and quickly deep fried.
Ingredients: whiting, chile, salt, cornstarch
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Water, salt, and masa harina combine to perfection to make these delicious homemade gluten-free tortillas, perfect for any taco recipe.
Ingredients: masa harina, salt, water
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Sloppy joes get a makeover in this recipe that boosts ground turkey with sweet and tart flavor from Granny Smith apple and anise-flavored tarragon.