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An old-fashioned cooked custard ice cream base, made with just egg yolks, cream, half-and-half, and sugar, makes the richest, smoothest, creamiest homemade ice cream. Add any flavor you like.
cooking.nytimes.com
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
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Include only the most important flavors in a dish if you're looking for a way to simplify it.
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An ex of mine gave me the recipe, but it was a little bland, and over the years, I've jazzed it up to something spicy and rich, and totally pantry ready for those...
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This recipe may sound a bit odd, but this is the best beer cocktail I have ever had. Very refreshing on a hot summer afternoon. Bet you can't drink just one.
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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
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Get Asparagus, Julienne Carrots, and Red Peppers Recipe from Food Network
Ingredients: asparagus, carrot, red pepper, butter
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A simple roasted baby carrots recipe with mustard-herb butter.
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A twist on the usual tomato sauce with spicy red chiles and brown sugar.
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This quick, simple salad mixes jicama with citrus zest, cilantro, and jalapeño.