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cooking.nytimes.com
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
Ingredients: bread flour, instant yeast, salt
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White pizza sauce, made with milk, Parmesan cheese, and garlic, is a great alternative to a red sauce on pizza or pasta or even chicken.
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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Chocolate-hazelnut spread covers a warm tortilla rolled around a banana...what are you waiting for? Make this!
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Cajun-seasoned shrimp, andouille sausage, and the trinity are piled high on tortilla chips and smothered in melty cheese for nachos you won't soon forget.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apple Crisp Recipe from Food Network
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network
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Mochi, a Japanese dessert, is made with 3 simple ingredients: glutinous rice flour (mochiko), sugar, and water creating a nice sweet dessert.
Ingredients: rice flour, water, sugar
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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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String cheese is breaded in Parmesan-studded breadcrumbs and baked in olive oil. Serve with marinara for an easy restaurant-style appetizer.
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network