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cooking.nytimes.com
Coconut milk and fiery Thai spice paste turn up the heat, but the familiar brown sugar and butter are still part of the mix in this amazing and unexpected combination of flavors that would be a fine addition to any table from Thanksgiving through May.
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This savory wheat bread is flecked with sesame seeds, rosemary and deep green zucchini.
www.delish.com
Per serving: 122 calories; 3 g protein; 10 g fat; 6 g carb; 1 g fiber.
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
www.foodnetwork.com
Get Crudite with Roasted Garlic and Red Bell Pepper Dip Recipe from Food Network
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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In this simple preparation, baked flounder fillets take on a delicious Italian-inspired flavor.
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This is a very, very healthy and hearty salad with a fabulous grapeseed oil and balsamic vinegar dressing.
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Quick, easy and very zesty, my whole family just loves this pasta dish!