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cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Get Crispy Breakfast Pita Recipe from Food Network
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Get Cajun Spelt Recipe from Food Network
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Get Fish Sandwich with Caramelized Onions Recipe from Food Network
cooking.nytimes.com
This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores.
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This Israeli salad, made by tossing cucumbers, bell peppers, and radishes in olive oil, sumac, and lemon juice is a fresh way to enjoy lunch.
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A comforting soup to serve any time of the year.
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These adorable ladybug crackers are a cute, healthy finger food for kids if you are looking for birthday party ideas for boys or girls.
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Zucchini, squash, tomatoes, and spring onions are marinated in zesty Italian dressing then smoked until tender in this unique side dish.
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Cranberries and raisins are folded into a sweet bread pudding batter for a colorful dessert for holidays and special occasions. It makes a great breakfast strata, too!
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Get Smoked Salmon and Caviar Sushi Recipe from Food Network