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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.
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This is a popular Indian dessert recipe that I got from my Indian coworker's wife. It is VERY sweet, so if you don't like overly sweet desserts, you might want to adjust the semolina/sugar ratio accordingly.
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This is an elegantly simple way to cook tuna that any restaurant would be jealous of!
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These sweet cinnamon-sugary pecans taste just like the roasted pecans you may get at baseball games.
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This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
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Flavorful Caesar style sauce with chunks of chicken breast and penne pasta.