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cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
www.allrecipes.com
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
www.foodnetwork.com
Get Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette Recipe from Food Network