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cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
www.simplyrecipes.com
Cauliflower Pasta Bake with crispy, crunchy Ritz cracker topping! It's like grown-up mac and cheese. Made with roasted cauliflower, onions, Parmesan, and Gouda. So good!
cooking.nytimes.com
The addition of tamarind and mint to what might otherwise be simply sweet and spicy cashews elevates these nuts beyond simple bar snacks designed to encourage thirst They're sophisticated and exciting, while remaining quite simple to make.
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Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
www.foodnetwork.com
Get Chocolate White Chocolate Chunk Cookies Recipe from Food Network
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Use that leftover pickle juice with Chef John's recipe for succulent pickle-brined chicken breast.
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So many cherries are produced during cherry harvest that I created a savory recipe, because there's only so much cherry pie and ice cream one man can eat!
www.chowhound.com
Make a classic crunchy, garlicky dill pickle with just eight ingredients in three steps. This is as easy as pickling gets, and you can control how sour your pickles...
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
www.allrecipes.com
Combining a variety of toasted, dried chile pods with vinegar and garlic, this is the sort of hot sauce you might find on the neighborhood taco wagon. It is a little time consuming but well worth it.