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cooking.nytimes.com
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
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Get Caramelized Plantain Cupcakes with a Chocolate Hazelnut Cream Cheese Frosting Recipe from Food Network
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The muscular sear and smoky, crisp burnish of grilled food has immense appeal But achieving it requires time and attention to hot coals The grill master may scoff, but I have increasingly come to rely on my oven, sealing the deal with a slow bake after a quick sizzle atop the grill or stove
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Get Hummingbird Cake Recipe from Food Network
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You could use ground chicken to make sliders, or you can make breaded and fried chicken breast slathered in marinara and mozzarella cheese.
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Get Banana Coconut Luau Cake Recipe from Food Network
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Get Cheesy Stuffed Shells Recipe from Food Network
cooking.nytimes.com
Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
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Tender roasted vegetables served alongside honey-mustard chicken is a quick meal to put together for weeknights or when entertaining guests.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.