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cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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Moist and tender, this cake has a great blueberry flavor with a hint of cinnamon.
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Use store-bought pie crust or your favorite homemade crust for this scrumptious summer fruit pie.
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Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.
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Kotlety are traditional Polish pan-fried meat patties. This quick and simple version is made with ground beef.
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These are the best gingerbread men I've ever eaten. They have a nice light flavor with a hint of orange.
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Get Uncle Billy's Holiday Treat Recipe from Food Network
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Get Buffalo Chicken Wontons Recipe from Food Network
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Season almonds with chili powder, cinnamon, and sugar for a snack that also makes a great food gift.
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A tasty tropical muffin with the flavors of pineapple, coconut and rum.
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Recipe courtesy of Stephanie Izard, winner of Top Chef, Season 4.
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Sweet, thick and full of cherries, this pie is irresistible. The filling is whipped up from a classic combination of canned sour cherries, sugar, flour, and almond flavoring.