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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.
cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream
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Get Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar Recipe from Food Network
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Get Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise Recipe from Food Network
cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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Get Salmon Crepes Recipe from Food Network
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Chicken breasts, sautéed in a skillet until golden, are finished in the oven with potatoes, onions, carrots, and herbs.
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This sheet pan salmon dinner with bell peppers, parsley, and lemon is quick and easy to make on weeknights and is ready in under 30 minutes.
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Colorful and delicious, this recipe roasts sausage and seasoned vegetables together on a sheet pan for ultimate flavor and ease.
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Using store-bought dough is a helpful shortcut when making these semi-homemade Japanese curry buns (kare pan) with a crunchy panko coating.
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Get Teriyaki Salmon and Kale Sheet Pan Supper Recipe from Food Network
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In this recipe, roasted chicken breasts are served with a flavorful mole alongside.