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This omelette, that I adapted from a little book in my sister's recipe collection aptly called "Fast Food" is so delicious that I set myself a goal of taking...
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This bright green blend from Amanda Chantal Bacon of Los Angeles's Moon Juice gets its zippy, herby taste from an entire bunch of cilantro.
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These crispy beef wontons are made in the air fryer and are a lot less oily than the deep-fried version.
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Take your oatmeal to the next level by making it with freshly brewed coffee instead of water and adding cocoa powder for a chocolate twist.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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Diet ginger ale, peach schnapps, and brandy create a refreshing summer cocktail.
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Get Toasted Coconut Marshmallows Recipe from Food Network
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In this recipe, silver tequila is infused with Jamaica flowers and mixed with Grand Marnier and lime juice for a tart margarita that drinks like sangría.
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Almond, brown rice, and sorghum flours are spiced with cinnamon, cardamom, ginger, and allspice in this gluten-free shortbread.
cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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This recipe incorporates everything delicious in one bite — boozy brandied berries, pillowy marshmallow, and airy meringue.