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Grilled cheese gets a makeover inspired by white pizza in this quick and easy recipe featuring 3 cheeses, rosemary, and sauteed onions.
cooking.nytimes.com
This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mango, yogurt, milk, sugar, rose water
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Takes about 15 mins to make, serves 2. Bought some big leaf and small leaf amaranth this afternoon from an organic market. Couldn't find a recepie I wanted, so...
Ingredients: steak, cloves, ginger
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Chocolate-covered bacon is the perfect marriage of sweet and savory that will make all the bacon lovers in your life happy.
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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This basic mango bread uses milk powder instead of eggs. Pureed mango, superfine sugar and yogurt are other ingredients that make this a unique treat.
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This cool Greek cucumber and dill dip only gets better with time!
cooking.nytimes.com
What does a chef in Napa Valley do to jazz up her cranberry sauce Add wine, of course This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve
cooking.nytimes.com
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
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This creamy, flavorful toast with ricotta, cherry tomatoes, and bacon uses thick-cut crusty bread, and can be eaten for breakfast, or at any time of day.
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Spinach, Greek yogurt, chia seeds, flax seed, and almonds are blended with fruit creating a quick, on-the-go smoothie.
cooking.nytimes.com
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads They’re tart dried fruits, about the size of currants You can substitute dried cranberries or dried cherries for them.