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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, hearty vegetarian soup recipe with earthy roasted garlic, smoky paprika, creamy potato, and silky, bitter kale.
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Mimic the layers of candy corn you love so much with these adorable cupcakes.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
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I came up with the recipe for a Nutella Challenge on a blog I read. To find out more about the nutella challenge stop by http://flouronmyface.blogspot.com
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Rosewater is most commonly used in Middle Eastern, West Asian, and South Asian pastries and sweets and is very distinctive in flavor. In this recipe, it is combined with strawberries to make a unique homemade ice cream.
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This naan recipe is deceptively easy to make, and baked under the broiler. You can spice it up by adding garlic, or leave it plain.
cooking.nytimes.com
This isn’t the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough But this recipe is inspired by that pancake Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter
Ingredients: spring onions, egg, soy sauce, flour
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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Get paleo diet-friendly crepes using coconut flour, almond milk, and this recipe.