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cooking.nytimes.com
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children) Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce Serve with lots of steamed rice
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A raw cranberry relish loosely based on the raw starfruit-mustard oil relish in the Mangoes and Curry Leaves cookbook. When I made this for a Thanksgiving buffet...
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This roast beef and caramelized onion slider recipe combines all the classic steakhouse flavors into one sandwich.
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An impressive caramel apple recipe that's sweet, salty, gooey, and crunchy. Perfect for a Halloween party, or any autumn entertaining.
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The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread.
cooking.nytimes.com
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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Bittersweet chocolate, salty pretzels, sweet caramel, and sour apples—did we say it’s all on a stick?
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Mashed bananas and almond milk add a lot of moisture to these breakfast muffins made with oat bran, fresh cranberries, and chopped walnuts.
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Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
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Get Coconut Milk Rice Pudding Recipe from Food Network
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This garlicky fall-off-the-bone roast chicken is crispy on the outside and tender and juicy on the inside. Everyone will be asking for the recipe!
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Each breakfast bar is packed full of rolled oats, nuts, raisins, coconut, and almonds. The ingredients are just toasted, chilled, and cut into bars.