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cooking.nytimes.com
This recipe is by William Norwich. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names The Clam in a Can is her spicy, beery riff on an oyster shooter It also brings a michelada to my mind
Ingredients: beer, clam juice, hot sauce, old bay
www.delish.com
Taco seasoning in pasta = WIN.
www.allrecipes.com
This warm apple dessert topped with flaky puff pastry strips invokes a feeling of home and tastes great with vanilla ice cream.
www.allrecipes.com
Little tarts with jam in the bottom and a coconut filling are a delicious old-time treat.
www.allrecipes.com
Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
www.allrecipes.com
This is a rich pudding created by steaming suet, molasses, soured milk, baking soda, flour and raisins. It's served warm with a sauce of confectioners' sugar, an egg white and vanilla extract.
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Fresh apricots are baked with a delicious almond paste. Use your own pastry or store-bought pie crust.
www.chowhound.com
An easy, healthy juice recipe with Fuji and Granny Smith apples, lemon, and fresh ginger.
Ingredients: apple, smith apple, lemon, ginger
www.allrecipes.com
Ground turkey provides a leaner meat sauce for pasta in this recipe using both a tomato, tomato sauce, and tomato paste with fresh basil.
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This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!
www.foodnetwork.com
Get Seared Salmon with Ponzu and Baby Bok Choy Recipe from Food Network