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This easy to make dough can be shaped into pretzels or long bread sticks.
Ingredients: yeast, water, sugar, salt, bread flour, egg
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
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The secret to no-fail meringue is cornstarch, which acts as a stabilizer.
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Get paleo diet-friendly crepes using coconut flour, almond milk, and this recipe.
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Get Jalapeno Potato Salad Recipe from Food Network
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Rosewater is most commonly used in Middle Eastern, West Asian, and South Asian pastries and sweets and is very distinctive in flavor. In this recipe, it is combined with strawberries to make a unique homemade ice cream.
cooking.nytimes.com
This isn’t the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough But this recipe is inspired by that pancake Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter
Ingredients: spring onions, egg, soy sauce, flour
www.delish.com
Mimic the layers of candy corn you love so much with these adorable cupcakes.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.