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Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
cooking.nytimes.com
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked Of course, you may cook it through if you prefer.
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A whole chicken is seasoned with lemon pepper, garlic, and thyme, then slow-cooked to perfection.
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A recipe for miniature French ham and cheese sandwiches that are toasted and topped with fried quail eggs, to make a stunning appetizer.
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Light and fluffy yet nutritionally dense, these whole grain flour pancakes (oat, almond, rice, and tapioca all make an appearance), from the Tartine All Day cookbook...
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Get Pie Baked Apples Recipe from Food Network
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Get Salsa Ranchera Recipe from Food Network
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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Get Nutmeg Cheesecake Recipe from Food Network
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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Warm Chicken Sandwiches with Sun-Dried Tomato Pesto, as seen in the May 2008 issue of O, The Oprah Magazine.
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Get Dreamy Orange Mousse Recipe from Food Network