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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
www.allrecipes.com
These crispy French custard cakes are traditionally baked in special fluted molds. Chef John improvised with muffin tins with amazing results.
Ingredients: flour, sugar, egg yolks, rum, vanilla, salt, milk, butter
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Impress your guests with Brussels sprouts pan-fried with butter and topped with Parmesan cheese for a holiday side dish.
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This is so basic, I can't believe no one else does this. Nothing fancy, just yummy.
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An easy pound cake from scratch is livened up with the addition of soda pop.
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Get S'mores Recipe from Food Network
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Learn a classic Southern rice dish with chicken, sausage, ham, and spices. Chowhound's jambalaya recipe details steps to make both the mix and jambalaya, using...