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In Spain, wild asparagus is very popular, and it’s a sure sign of spring Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.
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This pie-style variation on Chilean empanadas is filled with beef, raisins, and black olives simmered in broth and wrapped in homemade crust.
cooking.nytimes.com
Light and fluffy, here the bread takes on a soft, cakelike texture from its custard bath, which is a nice foil to the sharp cheese, savory onions and caramelized apple I wouldn’t go so far as to say this sandwich could replace latkes on Hanukkah But it sure makes a nice alternative that I could see making all year long.
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Get Gingerbread Boat and Men with Eggnog, Pistachio and Cherry Dip Recipe from Food Network
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Get Hand Cookies Recipe from Food Network
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This moist orange poppy seed cake is made up of four layers, filled and frosted with buttercream, and topped with an orange glaze. Beautiful and delicious!
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Get Lemon Meringue Pie Recipe from Food Network
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Get Banana Cake Recipe from Food Network
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A holiday favorite! So sweet with a hint of eggnog flavor. This recipe has converted many a sweet-potato-hater! The leftovers (if you have them) make for a heavenly...
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Get Coconut-Almond French Toast Casserole Recipe from Food Network
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Cute Easter bunny cupcakes are decorated with fluffy white coconut and sport pink graham cracker ears, chocolate chip eyes, and pink frosting noses.
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Get Hand Cookies Recipe from Food Network