Search Results (31,425 found)
www.chowhound.com
I found Jacques Pepin's idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you're...
www.simplyrecipes.com
Cabbage and kale coleslaw, with thinly sliced red onions, tossed with a tangy buttermilk caraway ranch dressing.
www.foodnetwork.com
Get Crispy Skin Salmon with Leek Compote Recipe from Food Network
cooking.nytimes.com
This recipe is by Alice Hart and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This is a tweaked, reduced quantity version of the one at hindustanlink.com, see this topic: http://chowhound.chow.com/topics/450702 It is a work in progress...
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
www.foodnetwork.com
Get Pan Perdu with White Truffle Recipe from Food Network
www.foodnetwork.com
Get White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Green Onion-Cheddar Doughnut Recipe from Food Network
www.foodnetwork.com
Get Spinach and Mushroom Ravioli Recipe from Food Network