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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
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Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
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Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
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Get Mustard-Marinated Flank Steak Recipe from Food Network
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A fresh apricot pie is made from a few simple ingredients.
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This recipe uses gluten-free all-purpose flour and xanthan gum to offer a tasty and moist gluten-free pumpkin bread with walnuts.
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Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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Peanut butter, chocolate, white chocolate, butterscotch, and rice cereal are swirled in this crispy tiger-striped fudge everyone loves.