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cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Ingredients: crust, eggs, milk, salt, nutmeg, lardons, gruy
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Resist the urge to pile on any of the usual toppings lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman.
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A classic Cuba Libre rum and Coke cocktail, made with rum, Coca-Cola, and a touch of lime.
Ingredients: rum, coca cola
cooking.nytimes.com
The pairing of pasta with mint and Parmesan is a good one There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb Older cuisines use it occasionally, but it is rarely seen as a major player
www.allrecipes.com
This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.
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This is a quick, healthy soup that is very popular in Japanese cuisine.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This fresh and different salad combines spinach leaves with hearts of palm, creamy avocado pieces, tomatoes, and mushrooms. Served with a sweet and spicy vinaigrette.
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Dates, cashews, hazelnuts, and coconut are blended with cinnamon and salt creating a filling, on-the-go snack that is grain-free and vegan.
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This blueberry, coconut, and pistachio chocolate bark is pretty to look at and tastes delicious. Other dried berries can be used as well.
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White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.