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cooking.nytimes.com
This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau The marinade suits thighs with skin and bones, and does wonders for wings Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks
cooking.nytimes.com
This recipe is by Joan Nathan and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy.
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Ripe plantains and cornmeal help make these simple and tasty muffins.
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This berry filling is tart and fruity, and superbly balanced by the crisp, buttery shortbread crust.
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This Meyer lemon and black pepper cookie recipe adds citrus and heat to the classic slice-and-bake icebox sugar cookie.
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If you want a good, basic chili recipe, this is it. No odd vegetables, or secret ingredients, just ground beef, tomatoes, red kidney beans, and the usual spices. Simple and delicious.
cooking.nytimes.com
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap The bacon must be cooked before they are assembled, but that’s the only other bit of prep work Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
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In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.
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Orange zest and dried cranberries give these classic shortbread cookies an extra zing.
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Brown sugar makes it sweet, picante and Worcestershire sauce makes it spicy, and slow cooking makes it tender and delicious. Serve the brisket on sandwich buns or rolls to soak up all the flavorful sauce.
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