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cooking.nytimes.com
For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what’s on hand — and what can be accomplished fairly quickly Noodles of all kinds are easy and beloved But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they’re made from buckwheat, have a slightly firm texture and a nutty flavor
For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what’s on hand — and what can be accomplished fairly quickly Noodles of all kinds are easy and beloved But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they’re made from buckwheat, have a slightly firm texture and a nutty flavor
www.allrecipes.com
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Ingredients:
confectioners sugar, sugar, cornstarch, egg whites, cream of tartar, heavy cream, vanilla, raspberries
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Get Mushroom and Nut Pate Recipe from Food Network
Get Mushroom and Nut Pate Recipe from Food Network
Ingredients:
pumpkin seeds, pistachios, balsamic vinegar, olive oil, red onion, shitake mushrooms, figs, marsala wine, basil, scallion, salt, black pepper
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Get Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa Recipe from Food Network
Get Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa Recipe from Food Network
Ingredients:
snapper, taco, flour tortillas, limes, green cabbage, carrots, scallion, jalapeno, mayonnaise, sour cream, apple cider vinegar, sugar, gluten, scallions, olive oil, cilantro, smoked paprika, garlic, cumin, juice
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 20 minutes, plus 4 hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes 1 hour 20 minutes, plus 4 hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Get Breakfast Burrito Recipe from Food Network
Get Breakfast Burrito Recipe from Food Network
Ingredients:
canola oil, red onion, red bell pepper, black beans, chili, egg whites, jack cheese, fat, salsa, tomato, avocado
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Get Garlic Bread Recipe from Food Network
Get Garlic Bread Recipe from Food Network
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Get Mahi Mahi Recipe from Food Network
Get Mahi Mahi Recipe from Food Network
Ingredients:
cream, crab, cajun, asparagus, olive oil, mahi mahi, red pepper, yellow pepper, scallion
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Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
Ingredients:
water, sugar, walnuts, egg whites, mochiko, mayonnaise, shrimp, honey, condensed milk, vegetable oil
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Get 10-Minute Green Gazpacho and Smoky Quesadilla Recipe from Food Network
Get 10-Minute Green Gazpacho and Smoky Quesadilla Recipe from Food Network
Ingredients:
sour cream, english cucumber, garlic, scallion, green tomato, olive oil, cannellini beans, flour tortillas, gouda cheese
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Get Royal Icing Recipe from Food Network
Get Royal Icing Recipe from Food Network
cooking.nytimes.com
This luxurious raspberry dessert is quite easy to make — you simply fold fresh raspberry syrup into a glossy stiff meringue and garnish with fresh berries Though it is frozen, it is lighter and airier than ice cream, as it doesn’t freeze solid It tastes rich, but contains no dairy.
This luxurious raspberry dessert is quite easy to make — you simply fold fresh raspberry syrup into a glossy stiff meringue and garnish with fresh berries Though it is frozen, it is lighter and airier than ice cream, as it doesn’t freeze solid It tastes rich, but contains no dairy.