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cooking.nytimes.com
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet If you have a cast-iron pan, this is the time to use it The heavy, heat-retaining material will give you the darkest color (which equals the most flavor)
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If you love zucchini bread, give this version that uses shredded cucumber a try. It's a great use for those big cucumbers lurking in your garden.
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Dolma is my all-time favorite Mediterranean dish! This recipe comes from my mother's-mother's family and has never been written down until a year ago. After forty-five minutes of translation and talk between my mother and grandmother, I finally have it down in print!
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Chicken stock is the secret to creating a simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this flavorful skillet supper.
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A tomato based chicken chili with extra cumin. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.
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Cauliflower and potatoes are baked in a creamy and spicy Indian-inspired curry sauce.
cooking.nytimes.com
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven
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Get Pork Chops with Pear Chutney Recipe from Food Network
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This recipe was born out of a challenge to include bacon in a cookie batter. While that has been done before, the inclusion of chocolate chips and maple together in a whipped batter make this a sweet-yet-savory chewy cookie treat!
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Get Chocolate Sandwich Cookies with Vanilla-Cream Filling Recipe from Food Network
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A little fancier than some muffins, these are just right for a weekend breakfast or brunch party.
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Sweet meets spicy in this deliciously simple pasta dish where pineapple and coconut team up with jerk seasoning, cinnamon and other spices to bring excitement to pasta and chicken.