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Simply elegant and so easy to make, this is great as a last course, a palate cleanser, or a cocktail for your holiday parties.
cooking.nytimes.com
Korean New Year, Solnal, is greeted with steaming bowls of rice cake soup called duk gook - "comfort food," said Moon Sun Kwak, who serves it at Dok Suni and Do Hwa, her family's restaurants in Manhattan Her mother, Myung Ja Kwak, who is the chef, slowly simmers beef bones into a marrow-rich broth as the base for the soup "It's so healthy," the elder Ms
www.allrecipes.com
Fresh lemon juice, water, sugar, and mint leaves are stabilized with a little gelatin in this cool and delicious homemade mint sherbet.
www.foodnetwork.com
Get Bacon-Braised Mustard Greens Recipe from Food Network
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Get Raspberry Salmon Recipe from Food Network
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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Green bell peppers stuffed with ground beef, onion and rice, and then baked and topped with spaghetti sauce.
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Heavy whipping cream and egg yolks become a rich and creamy custard base for this decadent ice cream treat with fresh strawberries and dark chocolate chips.
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Cream cheese is the base for this simple, family-friendly dip flavored with chopped dill pickles, sweet onion, and dried dill weed.
www.simplyrecipes.com
A Moroccan-inspired couscous side with pistachios and dried apricots
cooking.nytimes.com
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.