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cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Ingredients: crust, eggs, milk, salt, nutmeg, lardons, gruy
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If something is worth doing, it's worth over doing and this burger is a prime example of going for the gold without having to go over the top. Happy Burgering.
www.allrecipes.com
Sweet and savory flavors join for a terrific taste sensation when plump sausages are stuffed with prunes and wrapped with bacon, then grilled to juicy perfection.
Ingredients: bratwurst, prunes, bacon
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This is a great appetizer with a delicious sweet and tangy flavor.
www.delish.com
Try these sandwiches for a fun way to serve Grilled Glazed Salmon.
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Get Kale Slaw Recipe from Food Network
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Get Saffron Spaghetti alla Carbonara Recipe from Food Network
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Get Basil Infused Fettuccine with Bok Choy and Crab Meat Sauce Recipe from Food Network
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This recipe by Chef Carla Hall will make your Thanksgiving even sweeter!
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.