Search Results (10,606 found)
cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
www.foodnetwork.com
Get Kheema: Indian Ground Beef with Peas Recipe from Food Network
www.allrecipes.com
This is the recipe for my grandma's rice. Being Hispanic, this is about as Mexican as you can get. Good as a side dish, or in a taco with ground beef.
www.foodnetwork.com
Get Whole Dungeness Wok Fried Crab Recipe from Food Network
www.foodnetwork.com
Get 10,000 Island Dressing with Layered Salad Recipe from Food Network
cooking.nytimes.com
Cross-cut veal shanks are the cut for osso buco, a braised dish The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth But it’s the addition of orange zest and oil-cured black olives that makes this a standout
www.chowhound.com
This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
cooking.nytimes.com
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
www.foodnetwork.com
Get Grilled Lamb Chops with Olive Tapenade Recipe from Food Network