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cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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Made with bread flour for a chewy, traditional texture, these homemade English muffins are the perfect addition to breakfast.
Ingredients: yeast, salt, milk, sugar, butter, egg, semolina
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Get Saumon Marine a l'Aneth Recipe from Food Network
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Making sushi requires seasoning hot cooked rice with seasoned vinegar. This simple vinegar recipe needs only 4 ingredients and is perfect for your homemade sushi.
Ingredients: rice vinegar, sugar, salt, lemon
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Get Iceberg Lettuce Salad Recipe from Food Network
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Cherry-flavored gelatin is mixed with creme de cacao, vodka, and white rum then chilled to create these Black Forest cake gelatin shots.
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The best part of any appetizer platter becomes the best dinner ever.
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This spicy sauce with fresh habanero pepper is a great accompaniment for vegetables or grilled meats.
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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Prawns are coated in tapioca flour, fish sauce, soy sauce, garlic, and white pepper, then fried with peel intact in this authentic Thai recipe.
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These sliced cucumbers in a creamy sauce are great on hot summer days.