Search Results (8,177 found)
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This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.
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Layers of sourdough bread, spinach, soy sausage, and cheese are baked in a mixture of egg and milk for an easy brunch recipe for a crowd.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Angel Sugar Cookies Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.
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This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
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A sweet yeast-raised doughnut filled with cranberry jelly. Perfect for Thanksgivukkah!
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Get Cin Chili Recipe from Food Network
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Make your tacos like your favorite Mexican chain restaurant does with this copycat taco seasoning recipe.