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cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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Get Homemade "Magic" Chocolate Sauce with Garam Masala and Ginger Recipe from Food Network
www.allrecipes.com
The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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These blackened salmon tacos topped with a chunky mango and avocado salsa and fresh lime make a fresh and colorful weeknight main dish.
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Get Lobster Wrap Recipe from Food Network
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Get Kale Polenta Recipe from Food Network
cooking.nytimes.com
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
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These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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Get Pan Fried Fish Recipe from Food Network
Ingredients: skin, canola oil, butter, capers, lemon
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Eggplant is fried, covered in fresh pesto, and broiled in this recipe inspired by a trip to a famous London restaurant.
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A massive upgrade to the Egg McMuffin.