Search Results (27,291 found)
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
www.delish.com
A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake.
www.foodnetwork.com
Get Spinach-Artichoke Soup Recipe from Food Network
www.foodnetwork.com
Get Three-Cheese Crescents Recipe from Food Network
www.simplyrecipes.com
Asian inspired tuna salad with canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar and sesame oil.
www.foodnetwork.com
Get Savory Bread Pudding with Sausage, Spinach, Poached Eggs, and Parmesan-Thyme Cream Recipe from Food Network
www.chowhound.com
Prunes soaked in vermouth add a twist to a classic stuffing.
www.allrecipes.com
Love coconut? With coconut milk, a splash of coconut rum, and plenty of coconut, this fluffy pie will deliver the goods!