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This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Ingredients: tomatoes, butter, onion
cooking.nytimes.com
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.
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Get Copycat Kung Pao Spaghetti Recipe from Food Network
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The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
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These spicy crackers are great with a salad, dips, or chili!
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Homemade pork and shrimp wontons float in savory hot stock in this authentic recipe for wonton soup that's meaty and very satisfying.
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.