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Get Coffee-Rubbed Steak With Peppers and Onions Recipe from Food Network
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Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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Get 'Shepherd's Pie' with Asian Braised Duck Recipe from Food Network
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A tangy, spicy Spanish tomato sauce.
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Cooked potatoes are the key to this moist chocolate torte. If you do not have a potato ricer, you can substitute lump-free unseasoned mashed potatoes.
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This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch
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Make your own canned tomato soup when you have extra tomatoes at the end of summer. When ready to serve, mix with equal parts milk and warm.
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Get Breaded Pork Chops with Warm Apple-Cabbage Slaw Recipe from Food Network
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Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.
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Get Rice Noodle Salad with Shrimp Recipe from Food Network
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Get Margarita Pie Recipe from Food Network
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This recipe is by Eric Asimov and takes 40 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.