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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fabulous taste sensation (pronounce it moof-ah-LOT-ah) is my version of a New Orleans sandwich.
cooking.nytimes.com
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy
cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
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Get Turkey Breast with Oyster Stuffing Recipe from Food Network
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Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.
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Recipe courtesy of Jeff O'Neill From the show Oprah's Top Picks for Summer Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald...
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Get Tiered Chocolate Buttercream Cake Recipe from Food Network
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Get Tiered Chocolate Buttercream Cake Recipe from Food Network
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Get Raspberry Orange Trifle Recipe from Food Network
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This is a recipe I concocted for a contest. I hoped to make this a little more elegant than normal.I have trained at a Culinary School but do not work in the...