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cooking.nytimes.com
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Irish Potato Salad with Apples Recipe from Food Network
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The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.
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This rustic apple galette has a delicious buttery crust and is bursting with apple goodness!
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Ancho, chipotle, and jalapeno chile peppers flavor this easy and tasty salsa.
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Rose water adds a lovely flavor to these tender raspberry scones you'll want to serve warm with a cup of tea.
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Using brown rice in sushi is a great way to make the dish a little healthier.
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A traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions. You may use water instead of the milk in the egg wash, if desired.
cooking.nytimes.com
This classic 19th-century French recipe brings out the best of the humble potato In it, thin potato slices are layered into a skillet, basted in butter and baked As they cook, the slices are compressed (under another skillet) so they hold together when unmolded
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A great tasting yellow cake made fom scratch with eggs and orange juice.