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cooking.nytimes.com
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
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Bacon and beer collide to form a heavenly bread.
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Get Rainbow Cookies Recipe from Food Network
cooking.nytimes.com
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
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Get Corn and Jalapeno Griddle Cakes Recipe from Food Network
www.allrecipes.com
Tangy buttermilk, sweet corn, and spices combine to make a simple yet rich summer soup.
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An easy, healthy zucchini bread recipe made with cornmeal, brown butter, cheddar cheese, and buttermilk.
www.delish.com
Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
www.delish.com
Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.
www.allrecipes.com
Enjoy the flavors of eggs Benedict in an easy make-ahead breakfast casserole made with Canadian bacon or ham, English muffins, and hollandaise sauce.
www.allrecipes.com
This authentic recipe for date-filled Lebanese cookies (ma'amoul) uses wooden molds to give the cookies their distinctive decorative shapes.