Search Results (531 found)
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A pressure cooker lets you make hearty lentil and split pea soup with just 30 minutes of cooking time.
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Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
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Get Grilled Tandoori-Style Lamb Skewers Recipe from Food Network
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Plain, low-fat yogurt in the batter helps keep this fragrant coffee cake moist without weighing it down.
cooking.nytimes.com
This recipe is by Alice Hart and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Casa Chimayo Red Posole Recipe from Food Network
Ingredients: pork, salt, bay leaf, onion, cloves, cumin, chile
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Make a big batch of these ribs because they will disappear quickly! Ribs simmered in soy sauce, onions and star anise are finished with a baked-on glaze of honey, ginger, soy and Worcestershire sauce and a touch of lemon.
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I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. This is great served with refried beans and a salad.
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Get Apple Tart Tatin Recipe from Food Network
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In this pecan turtle brownies recipe, pecans and caramel meet cakey, moist brownies--need we say more?