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Venetian fried fish marinated in vinegar and red wine.
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A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe makes a delicious and moist cinnamon apple cake that makes a great 'anytime' treat.
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This shortbread cookie recipe has been passed down through generations and delivers a buttery, crispy cookie the whole family will love.
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Get Sole Paupiette with Crab and Smoked Salmon Mousseline Recipe from Food Network
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
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A wonderful Spritz cookie with cinnamon in it. These freeze very well.
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"These frog-faced cupcakes are fun and easy to make for a child's birthday."
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I've kept this recipe from my Grandmother. Apples, celery, dates and walnuts are dressed in a light fluffy marshmallow cream. It's very good and children seem to love it.
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A cross between a crisp and a cobbler, this quick and easy dessert is made with fresh McIntosh apples and is great for casual entertaining.