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cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
www.delish.com
Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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Once the maple icing is set, these can be stored in single layers in airtight containers for up to three days.
www.allrecipes.com
Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce.
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These marvelous Christmas cookies combine chocolate with spicy gingerbread. "I was tired of basic gingerbread," says Matt Lewis. "And my connection to chocolate is really deep."
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Moist banana muffins get even better when Chef John adds walnuts and dark chocolate to the batter and frosts them with an easy ganache.
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The classic of combination of chocolate and hazelnuts blends beautifully in this rich and creamy cheesecake with a chocolate-hazelnut crust.
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Get Oysters Rockefeller Recipe from Food Network
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Get Pan Seared Scallops with Crab Salad and Carrot Puree Recipe from Food Network
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Get Turnip Cake with Fresh Oyster Ragout Recipe from Food Network
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Get Nacho Abuelitos Grilled Cheese Recipe from Food Network