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cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
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This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
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This popular and classic cocktail is as simple as it is delicious. Just mix premium dry gin, tart lime juice, and bubbly soda water.
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A recipe for rich, creamy cauliflower soup with Gruyère cheese.
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In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.
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Fresh herbs take plain risotto to new heights.
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
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Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
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Slow-cooked chicken breasts need only chicken broth and taco seasoning to make a mean taco filling.
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
cooking.nytimes.com
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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This delicate fish stew comes from the Bengal region of India.