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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
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Tasty deep-fried tuna-bites are a real treat!
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A simple but delightful soup that goes well with most Korean main dishes.
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Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Get Cheddar Cheese Apple Pie Recipe from Food Network
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Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
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This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.