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Get Quiche Lorraine Recipe from Food Network
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Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St Honoré and tens more desserts The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments
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Get Kentucky Pecan Bars Recipe from Food Network
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A traditional bistro dish of top-quality raw beef chopped and served with onion, capers, parsley, mustard, and egg yolk.
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Get Thai BBQ Chicken Recipe from Food Network
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This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!
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Get A Meaningful Beaning-Ful Bean Salad Recipe from Food Network
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A buckle is an old-fashioned cake that has a crumble topping and fruit that makes the batter buckle, or sink, as it bakes Or at least that’s what all the recipes I’ve read say is supposed to happen When I made the cake the blueberries didn’t really cause it to buckle at all, they just formed a layer on top of the cake
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The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s.
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Who knew finely chopped cauliflower makes such a brilliant stand-in for couscous?
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Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes It’s lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.