Search Results (22,597 found)
www.foodnetwork.com
Get Vegetarian Pot Pie Recipe from Food Network
cooking.nytimes.com
This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine) A lightly sweet, butter-cream cheese frosting finishes it off Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil
cooking.nytimes.com
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
www.foodnetwork.com
Get Ackee and Potato Soup with Crab Salad Recipe from Food Network
www.foodnetwork.com
Get Cauliflower Tikka Masala Recipe from Food Network
cooking.nytimes.com
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
www.delish.com
Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.
www.foodnetwork.com
Get Linguine with Lobster and Vodka Cream Sauce Recipe from Food Network
www.foodnetwork.com
Get Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce Recipe from Food Network