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cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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This delicious cheesecake is similar to the traditional New York cheesecake, but has a keto twist with an almond meal crust.
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When the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely.
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This sweet braided bread is rich with butter and eggs. The recipe makes 6 loaves.
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Delicious date-filled oatmeal bars use less sugar than other recipes but you would never know it.
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Holiday time calls for excess and expense. These bar cookies fit the bill, white chocolate brownies with macadamia nuts! Please don't skimp on the quality of the chocolate, it makes all the difference.
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Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.
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A soft, buttery cookie with a taste reminiscent of a certain famous Derby Day pie. Lots of pecans and chocolate chips!
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A classic Quiche Lorraine with bacon, onions, eggs and cheese.
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This bread machine recipe is sweetened with dried apricots and honey.
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This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.