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cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Crispy rice has a revered place in many cultures These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
www.delish.com
Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.
www.allrecipes.com
Wrap up zucchini, eggplant, mushrooms, and red pepper with pesto and goat cheese in this delicious lunch time or light dinner wrap.
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This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.
www.allrecipes.com
The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
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These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert.
www.chowhound.com
Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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The dates provide just the right sweetness to balance the vinegar and curry.
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This recipe makes cheesecake squares with a cake-like consistency using yellow cake mix.
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
www.chowhound.com
Herbal and sweet with a dash of bitters.