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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This recipe bakes up bubbly, savory and delicious.
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Recipe for Creamy Mashed Potatoes and Parsnips with Scallions, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
A bright, pretty salad with summer's sweet fruits has a ready-made dressing of low-fat vanilla yogurt.
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Pureed corn and chicken broth make the "cream" sauce for this summery pasta. Sweet cherry tomatoes, zucchini, fresh basil, and pancetta finish the dish.
cooking.nytimes.com
This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
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Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.
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Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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Chef John's classic American potato salad is made with celery, chopped hard-boiled eggs, and a creamy mayo-Dijon mustard dressing. It's perfect for picnics!
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Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.