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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Cold coffee mixed with milk, half-and-half, and chocolate liqueur. Serve over ice.
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These versatile mayonnaise drop biscuits are a Southern tradition.
Ingredients: flour, milk, mayonnaise
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Scrambled eggs with ham, garlic scapes, onion, and white Cheddar cheese make this a delicious egg dish for any meal.
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This easy make-ahead casserole recipe has cheddar and Jack cheese, eggs, sausage, and bread baked into a satisfying breakfast or brunch dish.
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Oats are simmered with saffron and cardamom in this savory porridge that is ready in less than 30 minutes and can be breakfast or dinner.
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These jumbo muffins are stuffed with a creamy strawberry filling and are perfect for sharing.
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Fact: The cauliflower cancels out the cheesiness—and the bacon.
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Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A non-alcoholic drink with chocolate syrup, milk and carbonated water.