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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.
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A savory matzo farfel casserole is packed with onions and mushrooms and seasoned with rosemary and garlic for a traditional Passover favorite with a new twist. You'll want to make it all year to serve alongside any meat dish.
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Wonderful fruitcake with dates, maraschino cherries, candied pineapple, pecans, and peach brandy. Make this at Thanksgiving so it's ready for Christmas.
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An impressive caramel apple recipe that's sweet, salty, gooey, and crunchy. Perfect for a Halloween party, or any autumn entertaining.
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Bittersweet chocolate, salty pretzels, sweet caramel, and sour apples—did we say it’s all on a stick?
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A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.
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This filling soup could serve as a first course, but it's hearty enough to work as a main dish, too.
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The hardest part of this salad if finding the right cheese and meat. Once you've got that, you're laughing. It's the ideal picnic side because it can't get soggy...