Search Results (23,285 found)
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Prosecco gives the classic vinegar and shallot sauce a little fizz.
Prosecco gives the classic vinegar and shallot sauce a little fizz.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
mushrooms, butter, garlic, leeks, flour, dry white wine, chicken broth, wild rice, lemon juice, sherry wine, thyme leaves
www.allrecipes.com
A layer of red velvet cake and a layer of creamy cheesecake team up in a dessert that everyone will love.
A layer of red velvet cake and a layer of creamy cheesecake team up in a dessert that everyone will love.
Ingredients:
flour, salt, baking soda, cocoa, vegetable oil, eggs, vanilla, white vinegar, sugar, buttermilk, food coloring, water, cream cheese, cornstarch, heavy whipping cream
www.allrecipes.com
Made with espresso, Marsala wine, ladyfinger cookies, and a mascarpone cheese custard, this tiramisu is the perfect dessert.
Made with espresso, Marsala wine, ladyfinger cookies, and a mascarpone cheese custard, this tiramisu is the perfect dessert.
Ingredients:
brewed espresso, marsala wine, eggs, sugar, mascarpone cheese, vanilla, salt, ladyfingers, cocoa, dark chocolate
www.chowhound.com
Chef David Chang’s umami-packed recipe combines roasted asparagus with a simple miso butter and a runny-yolked egg.
Chef David Chang’s umami-packed recipe combines roasted asparagus with a simple miso butter and a runny-yolked egg.
www.delish.com
This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
Ingredients:
beef, pork, shallot, garlic, parmesan, basil, italian parsley, red wine vinegar, egg, bread crumbs, eggplants, olive oil, rapini, dijon mustard, olives, mayonnaise
www.allrecipes.com
The perfect dessert to celebrate fall, these cupcakes are a delicious combination of rich, moist chocolate cake and creamy pumpkin filling.
The perfect dessert to celebrate fall, these cupcakes are a delicious combination of rich, moist chocolate cake and creamy pumpkin filling.
Ingredients:
cream cheese, sugar, egg, pumpkin, food coloring, salt, chocolate chips, flour, cocoa, baking soda, vegetable oil, water, white vinegar, vanilla
www.allrecipes.com
Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.
Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.
www.allrecipes.com
Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
Ingredients:
flour, brown sugar, baking powder, margarine, evaporated milk, egg, rhubarb, raspberry, sugar, butter
www.foodnetwork.com
Get Gumbo Recipe from Food Network
Get Gumbo Recipe from Food Network
Ingredients:
chicken, salt, hot sauce, black pepper, canola oil, celery, carrot, onion, jalapeno, smoked sausage, andouille sausage, bacon fat, onions, green bell pepper, red bell pepper, anaheim pepper, garlic, flour, cayenne pepper, white pepper
www.delish.com
Corn relish provides all the seasoning required for this slightly sweet corn bread.
Corn relish provides all the seasoning required for this slightly sweet corn bread.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
Ingredients:
eggplants, greek olive, onions, garlic, tomato puree, parsley, oregano, cinnamon, red wine vinegar, lamb, dry white wine, nutmeg, butter, flour, scalded milk, eggs, bread crumbs, kefalotyri cheese