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cooking.nytimes.com
Good butter is the key to these easy, delectable cookies Before the pastry chef Anita Chu began work on her “Field Guide to Cookies” (Quirk Books), she was a Berkeley-trained structural engineer with a baking habit she couldn’t shake One of her favorite cookies is the croq-télé, or TV snack, a chunky cookie she adapted from the Paris pastry chef Arnaud Larher
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Sweet cherry tomatoes, smoky Gouda cheese, grilled corn, and fresh basil come together in this quick and easy salad bursting with flavor.
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These homemade breaded chicken tenders are made with crushed buttery crackers, then fried for just the right juicy crunch.
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Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
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This roast beef and caramelized onion slider recipe combines all the classic steakhouse flavors into one sandwich.
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A fragrantly spiced vegetarian recipe adapted from Canal House Cooking.
cooking.nytimes.com
Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
cooking.nytimes.com
This recipe elevates the standard American classic into something a little loftier: two types of apples, swathed in a caramelized glaze of honey and thyme, tempered with a bit of ginger and salt Don't be intimidated by making crust – our pie crust guide will step you through everything you need to know.
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Get Greens with Spiced Butter and Fresh Ricotta Recipe from Food Network
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Get Stir-Fry Frittata Recipe from Food Network