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cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: salt, flour, thyme, fennel, egg whites, bass
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A delicious Thai red chicken curry recipe with coconut milk and basil.
cooking.nytimes.com
Maybe don't order pad Thai this weekend and make it yourself Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home This dish may introduce some new ingredients to your pantry (fish sauce and tamarind paste), and if you’re a parent, it might become a family favorite.
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This cool cucumber salad marinated in a sweet vinegar dill dressing makes a tasty and refreshing side dish.
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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
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Wow kids at the next birthday party with this chocolate cake decorated with green Marzipan squares to look like a Minecraft Creeper.
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Sticky rice is slowly cooked on the stove with sausage, similar to the way risotto is cooked, in this flavorful Chinese stir-fried dish.
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The unexpected flavor combination of bitter chocolate, lavender flowers, and orange zest gives banana bread a sophisticated taste that goes perfect with a cup of your favorite tea.
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Beef short ribs are slowly braised with Bloody Mary mix and red wine in this savory dish.
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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
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Apples and roasted pepitas add satisfying crunch and autumn flair to this fresh green salad sprinkled with tangy bleu cheese and cranberries.