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cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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This recipe for tortilla soup is novel on many fronts. For starters, it is vegetarian, and even vegan if you leave off the yogurt garnish. Second, it is water...
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A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
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Grilled Flank Steak with Mushrooms is the perfect summer dinner: fast, easy, and delicious, plus it feeds the whole family. Don't skip the mushrooms! They're simmered with rosemary and red wine, and make this simple dinner feel restaurant-worthy.
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This easy recipe features sour cream and creamed corn for a tangy smooth flavor boost. This tasty cornbread bakes in a cast iron skillet.
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Layers of tortillas, melty cheese and chicken combine with Santa Fe-inspired PHILADELPHIA Cooking Creme, sending your taste buds on a quick trip down Route 66.
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Homemade soybean miso and peanut butter bring an Asian feel to this flavorful soup full of chicken, lentils, carrots, and spinach.
cooking.nytimes.com
Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated But it is seriously good.