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This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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I post this simple little Japanese seaweed salad in honor of my friend Mika. Mika is a phenomenal cook, with a natural flare for flavors. Of all the incredible...
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Get Butter Lettuce Salad with Hazelnuts and Bacon Bits Recipe from Food Network
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There's a whole Fireball world beyond shots.
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Get Double Apple Sidecar Recipe from Food Network
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A fall cocktail recipe using maple liqueur, brandy, and sparkling apple cider.
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Get Cantaloupe Soup Recipe from Food Network
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
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A quick, versatile Korean chile sauce.
Ingredients: chile, honey, rice vinegar
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Get Red Velvet Cupcakes Recipe from Food Network
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Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.