Search Results (20,390 found)
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A homemade custard is flavored with raspberry liqueur and baked in a tart shell, piled with raspberries, and studded with a fabulous sugar streusel.
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Grilled, salmon skewers marinated in honey, soy sauce, and ginger. A delicious appetizer that won't have you missing your own party to prepare.
cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
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Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat.
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Brown rice gets a flavorful Asian twist with soy sauce, mushrooms, eggs, and Chinese broccoli.
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
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Bacon, onions, and potatoes are a classic combination utilized in this soup seasoned with caraway seed and marjoram.
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Halibut is brushed with a rice wine and miso glaze then broiled until golden in this quick and easy recipe for an Asian-inspired main dish.
cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that