Search Results (15,085 found)
cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection.
www.allrecipes.com
Ginger, garam masala, and coconut milk flavor this spicy Malaysian chicken thigh curry, perfect served over rice for a weeknight meal.
www.chowhound.com
Tastes like classic hummus, but made with quick-cooking red lentils.
www.allrecipes.com
This version of the classic is made with buttermilk. It's iced with cream cheese frosting.
www.chowhound.com
A recipe for Italian heirloom red flint polenta, whole-grain cornmeal that's delicious simmered slowly for over 3 hours.
Ingredients: water, mascarpone cheese, butter
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This sweet mash-up is hands down the most delicious way to eat cinnamon rolls.