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This recipe is by Craig Claiborne With Pierre Franey and takes 40 to 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh oysters mixed with potatoes and corn in a cream base make the best oyster chowder ever.
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Get A Salad with Crunch and Substance: Bean and Vegetable Tostadas Recipe from Food Network
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Cinnamon, cherries, and nuts dress up basmati rice.
cooking.nytimes.com
Fresh blueberries are not in season at the moment, so I put my frozen organic wild blueberries to good use in this hearty mix The chia and the amaranth pump up the nutritional value of this cereal -- both are high in calcium, amaranth is high in protein, and chia seeds are a great source of healthful omega-3s They also contribute texture
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You'll know this is a blue ribbon pie as soon as you experience your first bite. It 's made with a chocolate cookie crust which is then layered with a raspberry whipped cream filling and thin chocolate cookies until you run out of cream and cookies. Then, the pie is chilled and served with fresh raspberries.
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Triple strawberry cupcakes with cream cheese icing are the perfect treat to bake for the strawberry lovers in your life.
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Cuervo tequila gets a lift from tart cranberry juice and bubbly ginger ale, producing the perfect sipping cocktail.
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Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.
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Rice gets dressed up with bacon, onion, green pepper, and a savory tomato sauce. Top with corn and black olives, if desired.
cooking.nytimes.com
I love to sprinkle nigella seeds over the tops of these fragrant buns — they look great and the savory nigella contrasts well with the sweet dough (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, crème fraîche or mascarpone would also be lovely — whether at breakfast or teatime.