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cooking.nytimes.com
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters If the meringue is too stiff, the cake will not maintain its height once baked You should be able to pour the batter into the pan
cooking.nytimes.com
This classic recipe is a great way to upgrade your meal It only takes a few minutes longer to cook as plain rice, with a few added ingredients Pierre Franey served this alongside chicken and seafood in sauce, but feel free to pair it as you wish
Ingredients: butter, onion, rice, water, bay leaf, parsley, thyme
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Clams and mussels bathe in a fragrant, miso-thickened broth.
www.allrecipes.com
Filet mignon is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is a perfect special-occasion meal.
Ingredients: sage, garlic, thyme
www.foodnetwork.com
Get Cast Iron Skillet Potato Cake Recipe from Food Network
Ingredients: butter, potatoes, thyme
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Get Yellow Tomato Salad Recipe from Food Network
Ingredients: tomatoes, thyme, onion
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Get Earl Campbell's Hot Link Gumbo Recipe from Food Network
www.simplyrecipes.com
Classic shrimp jambalaya with long grain rice, chicken broth, onion, bell peppers, celery, garlic, tomatoes, creole seasoning, and fresh shrimp.