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cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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Add complexity to instant ramen by giving the noodles a turn in a stovetop smoker and adding a soft-boiled egg to the soup.
Ingredients: water, eggs, maple, soup
www.simplyrecipes.com
Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
The best part of any appetizer platter becomes the best dinner ever.
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Get Peanut Butter and Jelly Cookies Recipe from Food Network
www.allrecipes.com
A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good.
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This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal.
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Fresh herbs like dill, parsley, and chives join cream cheese and Dijon mustard to bring big flavor to this easy egg salad.
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Get Easter Egg "Hunt" Cake Recipe from Food Network
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Get A Wicked Broken Egg Recipe from Food Network
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Get Bacon and Egg Salad Recipe from Food Network