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cooking.nytimes.com
Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions They are crisp on the outside, tender within and subtly herbaceous
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Get Original Lauer-Kraut Burgers Recipe from Food Network
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Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue.
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A stunning vegan, gluten-free naked cake with fruity peaches and coconut cream, which can be decorated with fresh flowers for extra effect.
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Get Pear-Walnut Chocolate Tart Recipe from Food Network
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It's the combo you can't get enough of.
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I love baking pies.  I love BBQ.  I love pulled pork.  So I put them all together  YUM. Though there seems like a lot ingredients you can do it in parts and it...
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These decadently sweet and chewy, coconut-flecked treats taste just like the beloved Girl Scout cookies, Samoas®.
cooking.nytimes.com
You may be surprised by the quantity of slivered kale that goes into this risotto It will cook down as you stir and simmer the rice Get into the habit of cooking and freezing grains ahead so you can make multigrain risottos like this without having to take the extra step of cooking the quinoa — though it only takes 15 to 20 minutes to cook this grain
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A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
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Get Gnocchi with Prosciutto, Spring Peas, and Chanterelles Recipe from Food Network
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A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.