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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
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Cream and tangy raspberry vinegar makes a sublime sauce for sauteed chicken.
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A cheesy corned beef hash is folded into eggs in this easy crustless quiche recipe perfect for a hearty brunch after St. Patrick's Day.
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Cake bars topped with marshmallow, peanuts, and rice cereal are a creative and tasty homemade version of PayDay® bars.
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Get Kids Can Make: Healthy Peanut Butter Balls Recipe from Food Network
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These decadent no-bake bars combine 3 of your favorite desserts...and the results are magical.
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Get Baked Fish and Chips Recipe from Food Network
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The crust is made with melted chocolate and crispy rice cereal, and the filling is fluffy cream cheese and peanut butter drizzled with chocolate sauce.
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Get Lemon Confit Recipe from Food Network
Ingredients: lemons, shallots, salt
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.
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During my culinary trip to Southeast Asia, scouting for new recipes, I was amazed to see how often and inventively tamarind was utilized. Whether by using its...