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This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
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Get My Big Fat Gypsy Trifle Recipe from Food Network
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Get Baked Bermuda Lobster Recipe from Food Network
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This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.
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Falafel was an after-school staple for me and my friends. It's Easy, fast, filling, and delicious!
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With Morningstar Farms® Maple Flavored Veggie Sausage Patties, you're 15 minutes from this better-for-you breakfast.
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Clams are cooked with chile oil and fresh Thai basil in this quick and easy recipe.
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Make this one-of-a kind berry soup using vanilla soymilk or orange juice instead of milk, if you're not a milk fan.
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This classic French garlic mayonnaise is a wonderful spread on sandwiches and as a binder in salads.
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving