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cooking.nytimes.com
You need not (and may not want to) use all the vegetables below at once; try mixing and matching All measurements approximate.
www.simplyrecipes.com
Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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Get Buttermilk Ranch Dressing with Bibb Lettuce Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
www.allrecipes.com
With this easy 2-step process, you can make candied orange peel -- or any other citrus peel -- with little mess and fuss.
Ingredients: orange peel, sugar, water
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This intensely fragrant lemon verbena simple syrup combines citrus, floral, and woody notes into a flavor-booster for drinks and sorbets.
Ingredients: water, sugar, lemon verbena
www.delish.com
Serve this warm rice pudding with canned, fresh, or stewed fruit drizzled with cream. (We stewed 5 ounces frozen raspberries with 1/4 cup superfine sugar and 1 tablespoon of water.)
www.delish.com
Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.
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Italian Crisp Wafer cookies made with a patterned iron. This recipe has chocolate and ground nuts. These are also good when topped with your favorite chocolate icing.
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Get Sirloin With Teriyaki Broth Recipe from Food Network
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We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.
www.delish.com
Garlic lovers, this chicken is for you.