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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fish, bay leaves, onion, carrot, rib celery, peppercorns, tabasco sauce, salt pork, water, scallions, celery, potatoes
www.delish.com
Every delightful roll is an act of love.
Every delightful roll is an act of love.
www.allrecipes.com
Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
Ingredients:
jicama, red bell pepper, green bell pepper, red onion, chile peppers, ginger, carrot, water, vinegar, sugar, salt
www.allrecipes.com
A traditional New England-style bread stuffing with celery and onion.
A traditional New England-style bread stuffing with celery and onion.
www.chowhound.com
Pinto beans and queso fresco stuffed into tamale dough.
Pinto beans and queso fresco stuffed into tamale dough.
www.chowhound.com
This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
www.simplyrecipes.com
A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
Ingredients:
red onion, cloves, cremini mushrooms, black beans, epazote, chorizo, tomato, serrano chile, water, plantain, corn tortillas, eggs, avocado, queso fresco
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Ingredients:
baby artichokes, lemon, olive oil, spring onions, celery, red bell peppers, garlic, tomatoes, water, thyme leaves, bay leaf, parsley, lemon juice
www.chowhound.com
WD-50 pastry chef Alex Stupak’s take on dessert is a deconstructed, adventurous spin on shortbread.
WD-50 pastry chef Alex Stupak’s take on dessert is a deconstructed, adventurous spin on shortbread.
www.allrecipes.com
Just mix the basic ingredients, drop the batter by spoonfuls onto a baking sheet, and bake. These golden biscuits are so simple you will be surprised by the lovely texture and taste.
Just mix the basic ingredients, drop the batter by spoonfuls onto a baking sheet, and bake. These golden biscuits are so simple you will be surprised by the lovely texture and taste.
www.allrecipes.com
These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! A great snack or breakfast item.
These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! A great snack or breakfast item.
www.chowhound.com
A classic dish of fried matzo that is often eaten for breakfast during Passover but makes a nice snack or light meal any time of year.
A classic dish of fried matzo that is often eaten for breakfast during Passover but makes a nice snack or light meal any time of year.