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cooking.nytimes.com
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ana Sortun includes vegetables and ouzo in her recipe for this Greek appetizer.
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Get Healthy One-Skillet Shrimp and Quinoa Recipe from Food Network
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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Even purer than vanilla ice cream, Chef John's simple 6-ingredient gelato is a revelation in milk and cream. Try it drizzled with extra-virgin olive oil and sprinkled with sea salt.
Ingredients: milk, sugar, egg yolks, heavy cream, salt
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This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.
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Get Grilled Yukon Gold Steak Fries with Chile-Cheese Sauce Recipe from Food Network
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Kyle Bailey makes these cheese-stuffed Juicy Lucy burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls.
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
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Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat.