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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get New York Deli Dogs Recipe from Food Network
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Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985 He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.
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Ingredients: vinegar, eggs
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This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
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Coffee cake gets a fresh take with the addition of apple pie filling, coconut, and pecans.
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This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt.
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This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
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The choice of fruits for this delicious salad are wonderful - mango, pineapple, and mandarin orange. The mayonnaise/sour cream dressing has a splash of coconut extract which goes perfectly with the chicken, the fruit, and the tropical theme. Makes six servings.
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This juicy crumble of fresh, seasonal peaches and nectarines can be both a crowd-pleasing dessert as well as a simple breakfast treat.
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Peanut and curry are blended together for a very unique and creamy textured soup. It goes great with some warm sourdough bread and a light salad.