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This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.
cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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Get Filet of Beef Recipe from Food Network
Ingredients: filet, butter, salt, black pepper
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Get Steakhouse Steaks Recipe from Food Network
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Quick, easy, and absolutely delicious fish stew! Fresh fish fillets cooked in a stew with onions, garlic, parsley, tomato, clam juice and white wine.
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A creamy pasta recipe with corn, shallots, garlic, thyme, and Parmesan cheese tossed with farfalle.
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A delicious baked ziti recipe with creamy tomato sauce.
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Fried plantains are a traditional treat in many parts of the world. This recipe delivers a sweet and savory plantain everyone will enjoy.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.