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cooking.nytimes.com
You need not (and may not want to) use all the vegetables below at once; try mixing and matching All measurements approximate.
cooking.nytimes.com
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894 Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them
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Mozzarella cheese melts over olives, hot pepper sauce and avocados inside these quick-and-crunchy triangles.
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A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
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A sweet, tangy balsamic vinegar marinade gives pan-fried chicken breasts flavor and color. The marinade is cooked into a sauce for the chicken.
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Get Hazelnut Chicken Recipe from Food Network
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
cooking.nytimes.com
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
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Get Pumpkin-Chocolate Cream Pie Recipe from Food Network
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A new twist to vegetable soup is a tasty choice for an autumn day - enjoy a bowl while watching the leaves fall.