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cooking.nytimes.com
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
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Hi everyone. As the chef of ZINC and CHOW in New Haven, CT, I constantly have requests for this particular recipe. Check it out and let me know what you think!
cooking.nytimes.com
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
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This recipe is one of those very special “what's laying around the house that’s edible” recipes. Sound familiar? In this case, that included delicious turnips...
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do yourself a favor and go to the store and buy a very inexpensive ice cream machine. ( I use this cuisinart one —'http://www.cuisinart.com/products/ice_cream...
www.allrecipes.com
Oatmeal-chocolate chip cookies sandwich a creamy marshmallow filling in this easy made-from-scratch treat.
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Get Classic Fish and Chips Recipe from Food Network
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Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
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Try this old family recipe from Ireland's County Cork next time you want a loaf of soda bread.
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This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.
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Really good crunchy cookie. I got this recipe many years ago from my grandmother.
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.