Search Results (1,175 found)
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A soft and chewy oatmeal raisin cookie. Easy to make and good to eat.
www.chowhound.com
This recipe was inspired by Vietnamese and Thai dishes that feature copious amounts of fresh herbs. It's so yummy, I call it my pork chop recipe for people who...
cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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Get Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar Recipe from Food Network
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This Prosciutto-Wrapped Macaroni and Cheese Cup recipe is baked inside individual crispy prosciutto cups for the perfect party snack.
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Get Purple Potato Vichyssoise with Roasted Garlic Recipe from Food Network
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Get Corned Beef Hash with Poached Eggs Recipe from Food Network
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This is a recipe I created last summer after a BBQ with friends that left me with 6 unused cans of frozen lemonade. It makes a light muffin with a surprise in...
www.delish.com
Here's a homey pasta dish with chicken and vegetables enveloped in a creamy Parmesan sauce.
www.delish.com
The traditional Portuguese kale and potato soup inspired this delicious country-style dish. It's especially welcome in the winter months when kale is at its peak.
www.allrecipes.com
This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.