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cooking.nytimes.com
This combination of miso and butter is natural and delicious, too Miso butter looks a little like cake frosting and is just as easy to lick off the fingers With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant — or at home
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This bread machine recipe is a good way to use kohlrabi in a new and useful way.
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Sour cream, mayonnaise, imitation crabmeat, and Cheddar cheese are the toppings that create this quick and easy seafood version of nachos.
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Get Janette's Favorite Cheesecake Recipe Recipe from Food Network
cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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This braised short rib recipe uses kimchi to heighten the flavors and add texture.
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This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.
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Get Queensland Duckling Recipe from Food Network
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If something is worth doing, it's worth over doing and this burger is a prime example of going for the gold without having to go over the top. Happy Burgering.
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Cauliflower and turkey bacon are baked into a creamy and cheesy casserole using lowfat dairy products for a lighter side dish.
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Your guests will never know this creamy chocolate mousse is made with silken tofu. Try adding coffee or peanut butter for additional flavor!