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This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Perfect Potstickers Recipe from Food Network
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I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing...
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We love Pho but are often short on time. This comes together very quickly as most prep can be done while broth ingredients simmer. Oyster sauce adds a depth...
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Creole shrimp takes an innovative turn with the addition of wheat beer and Worcestershire sauce. Serve over Cheddar grits for a Southern spin on the dish.
cooking.nytimes.com
You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.
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Get Honeyed Lemon-Berry Snack Cake Recipe from Food Network
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I made these for a Christmas party last year and they were a huge hit, despite being extremely rich and over-the-top. The cookies are super moist and dark with...
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Swedish cream cheese crepes are a real treat on a weekend morning; Swedish pancakes are filled with cream cheese and topped with blueberries.
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Get Crispy Eggplant and Mushroom Lasagna Recipe from Food Network
cooking.nytimes.com
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.
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This recipe makes enough braised pork filling for both one 10-inch tamal pie and our Fried Pork Tamales.