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cooking.nytimes.com
The chef Sean Brock came up with this first course after making Craig Claiborne’s Bagna Cauda Instead of bathing the garlic and anchovy in the oil, Mr Brock has you bathe a whole head of cauliflower in it
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This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter.
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Each breakfast bar is packed full of rolled oats, nuts, raisins, coconut, and almonds. The ingredients are just toasted, chilled, and cut into bars.
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Half-moon-shaped buttery oat cookies have a sweet date filling tucked inside.
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A great big crust that holds up very well to a large ice cream pie. Top with favorite ice cream and lots of gooey toppings.
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This is a compilation of several Shortbread recipes I have. It should use real butter and not be TOO sweet.
Ingredients: sugar, butter, flour, rice flour
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Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. Serve with your favorite curry.
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Get Spatchcocked Cornish Hen with Mashed Potatoes Recipe from Food Network
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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Classic potato and leek soup gets an update with the addition of chipotle pepper in adobo sauce in this easy vegetarian dinner recipe.
cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream