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cooking.nytimes.com
Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine The method that Marcella Hazan uses here — poking holes into the cake and letting orange syrup seep in — has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy And it’s even better than brining, because it always works, takes no time, and also makes the cake last longer
cooking.nytimes.com
You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.
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Burrito Bowl! With black beans, rice, avocados, salsa, red cabbage, and lime.
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Get Garden of Good and Evil Bulgogi Recipe from Food Network
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Get Pad Thai Recipe from Food Network
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A Dutch apple pie recipe with a flaky crust, a sweet apple filling, and a crunchy walnut streusel topping.
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These cornmeal-dipped green tomatoes get fried in bacon grease in the true Southern fashion.
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All the flavors of Irish Soda Bread in a quick and easy cookie!
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Get Naan Bread Recipe from Food Network