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This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!
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Yes, it is worth your while to make English muffins from scratch Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex You will need to sear these muffins on the stove top before baking
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Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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Get Deviled Kidneys Recipe from Food Network
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This fabulous gluten-free vegan banana bread made with dates and walnuts has all the flavor and taste but with no added sugar or oil.
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Get Chesapeake Burgers Recipe from Food Network
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This is a quick and easy version made with puff pastry instead of strudel dough. Serve warm with vanilla ice cream.
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Passover cake made with matzo cake meal instead of flour.
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spring Pea Soup Recipe from Food Network
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These cookies are easy to make, and so delicious. Oatmeal and walnuts add to the chewy texture.
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Not unlike a hot crab dip, this creamy seafood mix goes under the broiler on individual bread rounds.