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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians It puts you in the kitchen for about a half-hour at the tail end of lunchtime
www.allrecipes.com
Try Chef John's uncle's recipe for a superb homemade spicy Italian sausage.
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Get New England Clam Chowder Recipe from Food Network
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Almond pulp, left over from making almond milk, can be made into these tasty gluten-free, sugar-free cookies drizzled with dark chocolate.
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These cornmeal muffins, laden with whole corn kernels, are sweet enough to serve for dessert!
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This savory blend of frozen hash browns, sour cream, and Asiago cheese makes a great potato side dish. Try it for breakfast, too!
cooking.nytimes.com
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
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Get Pilaf-Style Rice Recipe from Food Network
www.simplyrecipes.com
Classic Buttermilk Waffle Recipe! How to make waffles light and crispy on the outside, tender in the middle. No mixer required, this is a delicious but easy waffle recipe!
www.delish.com
Roasting a whole fish looks more daunting than it is. There are a few secrets to success: First, place the salmon on cheesecloth before roasting so it will be easy to transport from pan to platter. Also, deglaze the pan before removing the fish: Pour a sm
www.allrecipes.com
These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press.