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cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.
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My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
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A real sweetheart of a cookie! Raspberry liqueur adds a delicate scent and an extra flavor dimension to these crisp, flaky treats. The shiny gloss makes them a beauty to behold.
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
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Spinach and mozzarella cheese make this exciting meat loaf moist and delicious.
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This quick bread is made with mashed sweet potato, brown sugar, and cinnamon.
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This versatile sour cream potato salad with dill pickles, green onions, and hard-boiled eggs can be customized with chopped bacon or ham.
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Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
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This recipe for a sweet, earthy, herby hash of beets, potatoes, onion, and eggs is a satisfying first meal of the day.
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This is a wonderful flan recipe from the late Iris Perez. Its origin is Mexican. For a denser, cheesecake-like texture, substitute eight ounces of cream cheese for two of the eggs.
Ingredients: eggs, condensed milk, vanilla, sugar