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cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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A chili that is sure to warm you up from the inside! I like to serve my chili with a peanut butter sandwich.
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An adult take on the childhood staple, this sundae combines caramel ice cream with a bittersweet chocolate sauce and crispy cinnamon-sugar chips.
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Chef Christina Tosi baked up a supermoist banana cake, then added four distinctive fillings and toppings banana cream, hazelnut crunch, chocolate hazelnut ganache, and hazelnut frosting.
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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.