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This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
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These traditional, raisin-studded, Swedish saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!
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The homemade version of your favorite childhood snack.
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Apple pie is baked on top of a caramel-pecan layer, then inverted after baking.
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After a few hours of frustrating research on the internet for a decent mincemeat recipe (90% state "use store bought or homemade", which is as useful as "get...
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This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
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Mix cream of chicken soup, green chilies, chicken, taco seasoning, and cheese together for this hearty and cheesy Mexican-style casserole.
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Get Raspberry Cheesecake Recipe from Food Network
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Get Baked Apples with Oatmeal and Yogurt Recipe from Food Network
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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
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If you prefer, you can replace the white wine with an equal amount of apple cider.