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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes.
cooking.nytimes.com
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.
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Get Quick Fish Stock Recipe from Food Network
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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White chocolate and Kahlua® take this creme brulee to another level. This rich, creamy coffee-flavored dessert is sure to wow your guests.
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Your mac-and-cheese supper gets an upgrade when you use short penne pasta, sharp white Cheddar cheese, and bacon to make a deluxe version of this comfort dish.
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Mac and cheese gets a big flavor boost with the addition of basil pesto sauce and crumbled bacon.
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Orange juice-infused gelatin holds together this festive cranberry salad featuring a winning combo of bananas, walnuts, Granny Smith apple, and celery.
cooking.nytimes.com
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.