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cooking.nytimes.com
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
kelp, shiitake mushroom, mirin, soy sauce, daikon, ginger, cake flour, zucchini, asian eggplant, yam
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Get Dad-hattan Recipe from Food Network
Get Dad-hattan Recipe from Food Network
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Discover a whole new way to eat carrots with this baked carrot chips recipe.
Discover a whole new way to eat carrots with this baked carrot chips recipe.
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Get Ice Cream Cake Recipe from Food Network
Get Ice Cream Cake Recipe from Food Network
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Get AB's Martini Recipe from Food Network
Get AB's Martini Recipe from Food Network
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This Momofuku Kirby cucumber pickle recipe from David Chang contains Kirby cucumbers, salt, and sugar.
This Momofuku Kirby cucumber pickle recipe from David Chang contains Kirby cucumbers, salt, and sugar.
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A recipe for umeboshi paste that can be used to coat corn on the cob.
A recipe for umeboshi paste that can be used to coat corn on the cob.
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A simple no-frills dough.
A simple no-frills dough.
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Get Avocado Hummus Recipe from Food Network
Get Avocado Hummus Recipe from Food Network
cooking.nytimes.com
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
Ingredients:
milk, eggs, salt, sugar, flour, plus, butter, lime, rose water, raspberries, liqueur, greek yogurt, honey, lime juice
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Get Caipirinha Recipe from Food Network
Get Caipirinha Recipe from Food Network