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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
www.chowhound.com
An ultraspicy hot sauce recipe made with fresh carrots, habanero chiles, cider vinegar, and fresh lime juice.
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A crunchy addition to any taco.
www.allrecipes.com
Try this quick and easy way to make spicy croutons with garlic and herb seasoning.
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Get Dover Sole Meuniere Recipe from Food Network
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This beefy and beany taco soup is rich with melted cheese.
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Get Fahrenheit Kobe Short Ribs Recipe from Food Network
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Get Falafel Recipe from Food Network
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Get Grilled Lamb Chops with Olive Tapenade Recipe from Food Network
cooking.nytimes.com
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist