Search Results (263 found)
cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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We've died and gone to chocolate heaven.
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The Sunset and Vine is a classic cheeseburger created for Bill's Bar and Burger.
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Get Croque Hers Recipe from Food Network
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Get Vegan Chickpea Crab Cakes Recipe from Food Network
cooking.nytimes.com
At El Rey Coffee Bar and Luncheonette, you can get this rich, silky egg terrine all day long, but it’s particularly wonderful at breakfast or brunch Although it does take time to put together, you can do all of it well ahead – up to 24 hours And the last minute work is minimal (slice an avocado, chop up some fresh herbs)
Ingredients: bread, olive oil, eggs, milk, salt, sugar
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Chef Way At Bluestem, Megan Garrelts stuffs her French toast with more than 10 ingredients.
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This turkey burger is anything but boring.
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Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.
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Get Jam and Bread Pudding Recipe from Food Network
www.allrecipes.com
This is how they make loose meat sandwiches in the restaurants. They are always moist and savory.
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Delicious deep fried corn dogs made with bun-length hot dogs will take your tastebuds on a trip to the county fair.