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Fish is simmered in a broth flavored with ginger, galangal, lemon grass, and tamarind juice in this Thai sour fish soup recipe called Tom Byoo.
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This apple tart with its sweet apple and walnut custard filling is topped with a decorative apple "rose"--it will be the highlight of any dessert table!
www.delish.com
No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together during the week.
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Recipe created by Jessamyn Gangi of Sonsie in Boston.
cooking.nytimes.com
A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course Even better is that it’s both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton) Do not forget to call your fishmonger ahead to order a large fish
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This tasty slow cooker chili takes on south-of-the-border flavor when chocolate is added to the pot.
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An aromatic tarragon marinade really livens up already flavorful tuna steaks.
www.simplyrecipes.com
Step-by-step detailed instructions and photos on roasting a goose.
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Chicken legs are simmered in a mix of vinegar, soy sauce, garlic, and black peppercorns in this easy dinner.
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Varenyky are traditional Ukrainian dumplings filled with meat, cheese, or fruit. Eat warm or cold and freeze leftovers if you have any!
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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.