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cooking.nytimes.com
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown They have never divulged the exact recipe; this is our own lush but refreshing version.
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You'll never make a sloppy joe without cheese again.
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I love Fried Rice, and it is actually made by using left over rice it is so so simple to make. Fried rice uses leftover rice, of course, but also makes great...
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Get Pimento Cheese-Stuffed Corn Muffins Recipe from Food Network
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Marcia Kiesel studs corn bread with sweet, chewy figs, and salty feta. Baking it in a cast-iron skillet gives it a delicious crusty bottom.
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This moist and delicious cake is filled with grated apple and chopped nuts. Drizzle with additional honey or dust with powdered sugar before serving.
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A gnocchi recipe made with ricotta cheese and pumpkin purée and topped with a creamy Parmesan-sage sauce and toasted hazelnuts.
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Here's an easy way to get the banana bread taste you love, in granola form. Try our Chowhound recipe.
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Silky pudding-cake laced with brandy and orange zest.
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Get Apple, Pear and Walnut Stuffed French Toast Recipe from Food Network
cooking.nytimes.com
This is like a toned-down pecan pie in bar form.
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Get Skillet Brownies Recipe from Food Network