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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Asparagus is steamed and then tossed with olive oil, kosher salt and toasted sesame seeds.
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Get Chocolate Pear Pouches Recipe from Food Network
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Spritz cookies are buttery Scandinavian sweets made by forcing ("spritzing") dough through a press, creating fun shapes.
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Sweet holiday buns filled with sweet pastry cream.
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Take one recipe for fabulous, spicy zucchini muffins and add a big scoop of cocoa. Then top the muffins with chocolate chips or streusel and you are in chocolate-zucchini-muffin heaven.
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A rather rich soup, but very delicious. It contains three types of cheese - Cheddar, Swiss, and processed cheese food.
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A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more!
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Get Kebbe Be Sayneyeh Recipe from Food Network
cooking.nytimes.com
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.