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A spicy crema with cilantro gives these crunchy fish tacos a kick.
cooking.nytimes.com
My challah varies according to the weather and my whim The basic formula has changed through the years; I use less sugar and oil now and fewer eggs The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour
cooking.nytimes.com
Matambre is a contraction of the Spanish words for "kill" and "hunger" -- it's the hunger killer It's beef traditionally stuffed with vegetables, herbs, hard-cooked egg and seasonings I cannot abide hard-boiled egg in cooked meat dishes, so I've substituted olives
cooking.nytimes.com
Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it
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Beautiful things happen when you branch out from maple bacon.
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Get Cookie Swap Wreath Recipe from Food Network
www.chowhound.com
This pasta sauce takes some time and effort, but it is good enough that my husband, who is a devout meat lover, asks for it all the time. Serve with any type...
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Carolynn Carreno's recipe for this Chino Ranch Vegetable Bowl is packed with vibrant, fresh flavors from tons of grilled vegetables, plus fresh mozzarella cheese...
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This is a fun way to make small individual meatloafs in less time but with a twist. I love meatloaf but am always looking for a new way to make it. This combines...
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Get Tomato and Grilled Corn Salad with Almond Vinaigrette Recipe from Food Network
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This recipe was submitted by Real Women of PHILADELPHIA Contestant Cynthia Price.