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This take on a classic recipe combination of chicken and Marsala wine uses chanterelle mushrooms and plenty of butter to deliver a tasty chicken main dish.
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The peanut butter swirl in this spiked hot cocoa gives it all the flavor of the state's official dessert, making it the perfect treat for cheering on Ohio State.
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It's like eating dessert for breakfast! Even picky breakfast eaters will love this oatmeal packed with pineapple, applesauce, carrots, and raisins.
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This is one fast and totally addicting recipe. It's easy to adjust to your tastes or what's in your cupboard - try adding chocolate chips, coconut, raisins, cherries or a spoonful of peanut butter. You'll be making this every week.
cooking.nytimes.com
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away I’m not sure why it works, but the essential oils in basil — which make this herb so heavenly, although apparently not to flies — have been shown to have anti-bacterial properties A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics
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Food Network Magazine mastered the recipe — you choose the toppings!
cooking.nytimes.com
This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes Ms Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday
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A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. This recipe is easy to make and will be a hit.
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This creamy tomato basil soup is hearty enough to be a meal on its own.
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This traditional Turkish soup with red lentils, bulgur wheat, and dried mint is wonderful and easy to make. Garnish with lemon slices and fresh mint leaves.
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Crawfish tails are simmered in a creamy sauce with mushrooms and garlic, and served on a bed of hot linguine.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.