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Provide some flair to your rice by adding lime zest, lime juice, and cilantro.
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The delicate fragrance of jasmine tea lightly infuses nutty brown rice with a sweet floral essence.
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An indulgent chocolate brownie covered in rich chocolate ganache takes dessert to a new level.
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A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
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At Boulud Sud, pastry chef Ghaya Oliveira makes a version of cassata, the ornate Sicilian dessert with layers of sponge cake, sweetened ricotta, candied fruit, dark chocolate, and marzipan. The easy recipe here is Grace Parisis own interpretation.
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Seasoned with oyster sauce, sweet chili sauce, and cilantro, these fish cakes are an easy and tasty way to serve fish.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Use fresh or frozen crab to make these delicious crab cakes made with fresh ginger, cilantro, green onions, and lime juice.
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These tiered mini cakes are as fun to make as traditional s'mores.
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Get Curried Salmon Cakes Recipe from Food Network
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This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This risotto dish requires plenty of stirring and patience, but the payoff is a cheesy rice side dish with pumpkin that everyone will love.