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cooking.nytimes.com
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
Ingredients: cloves, rosemary, olive oil, lamb, pecan
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This creamy ham and noodle casserole is perfect comfort food for the day after a holiday when you have leftover ham but don't feel like cooking an elaborate meal.
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A great shrimp appetizer! Serve with crackers or toasted French bread.
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
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Cherry pie filling and frozen blueberries make this an easy fruit pie for any season.
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Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!
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The spicy and sweet flavors of gingerbread are stirred together in a warm latte that is ready in under ten minutes.
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This rice pudding is made with brown rice and heavy cream with the optional addition of raisins.
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Seasoned Southwest-style, with chili powder and cumin, chicken strips are blackened, combined with salsa, and served over salad greens to make a quick and refreshing dish with great flavor in every bite.
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.
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Condensed cream of potato soup is used as the base for this broccoli soup with onion and cheddar cheese.
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Cooked egg is shredded and mixed with a stir fry of chicken, rice and onion in soy sauce in this fundamental Chinese dish.