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cooking.nytimes.com
In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted
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Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
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A pouch of tuna and a few simple ingredients combine to make tasty, budget-friendly tuna burgers.
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Get Coq Au Riesling Recipe from Food Network
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So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
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Get Mussels with Israeli Couscous Recipe from Food Network
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Mix up a tasty blend of spices and seasonings to make your own pickling spice mixture.
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
cooking.nytimes.com
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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Recipe courtesy of Alex Muñoz, beverage director at Hill Country Barbecue Market in Washington, D.C.
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Get Pheasant with Cranberry Honey Recipe from Food Network
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Get Lobster Roll Recipe from Food Network