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For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is the perfect chocolate cake: beautiful, melting, intense but not heavy The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
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Get Brown-Butter Pecan Pie Cupcakes Recipe from Food Network
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Get Trout with Caper Sauce Recipe from Food Network
www.delish.com
This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
www.delish.com
Supper cooks while you put your feet up! Spicy sausage skillet simmers with veggies and snazzy Pace® to serve over linguine.