Search Results (12,180 found)
www.foodnetwork.com
Get Pumpkin Pie Recipe from Food Network
www.foodnetwork.com
Get Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis Recipe from Food Network
cooking.nytimes.com
Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking It's terrific with rice, or as a topping for a salad of sturdy greens
www.simplyrecipes.com
Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite.
www.foodnetwork.com
Get Bourbon Apple Pie Recipe from Food Network
www.delish.com
Don't think twice about the urge to skip takeout. This curry is too easy to pass up.
www.delish.com
In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole,
www.allrecipes.com
A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.
www.foodnetwork.com
Get Asian Chicken Salad Recipe from Food Network
www.chowhound.com
So a couple days ago, my friend Son taught me how to make traditional Vietnamese marinade and dipping sauce. Naturally, I had to muck with the idiom a little...
www.foodnetwork.com
Get Hawaiian Pulled Pork Sandwiches Recipe from Food Network
cooking.nytimes.com
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe Toasting and then grinding the spices — peppercorns, coriander, mustard seeds and cardamom pods — used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.