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cooking.nytimes.com
This recipe is by David Latt and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I've made my sons' birthday cakes every year and each time I somehow come up with something twice as difficult as the year before but it's great fun and worth...
www.delish.com
This moist cake is best made using Sangiovese grapes and grape juice, but any seedless red table grapes and unsweetened grape juice will work.
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I got this recipe from my mom who passed away in February 2011. She was a great cook and made many mouth watering meals. Over the years, we have lived long...
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Being American, I didn"t learn to prepare fish until I persued ethnic cuisines. This is better fish than I've had at 5-star restaurants. I made modifications...
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A delicious falafel salad recipe with tahini-lemon dressing.
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I developed this recipe to celebrate fall flavors (and to use up some wrinkly apples, if the truth be known). It's tasty, quick, and super easy.
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This delicious recipe for Irish potato and cabbage hash is also known as colcannon. You'll need potatoes, onion, cabbage, butter, and parsley.
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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Looking for an easy yet delicious dinner? Spinach, green onions, garlic, and Gouda cheese combine to make the perfect quick and easy dinner.
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Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
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This is a Mexican-style chicken soup with tomatillos and chicken breast meat cooked in a stock seasoned with fresh jalapenos, garlic and cayenne pepper. Serve with a dollop of sour cream and sprig of cilantro.