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cooking.nytimes.com
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark With butter and cheese, or as the base for avocado toast, they are amazingly satisfying
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Don’t skip the tahini sauce!
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Caramel Apple Monkey Bread! This pull-apart loaf is layered with fresh apples and drizzled with an apple cider caramel. The dough can be made ahead.
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Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.
cooking.nytimes.com
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
cooking.nytimes.com
This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
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Get Crispy Crab Cakes Recipe from Food Network
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Get Kilmore Quay Fisherman's Pie Recipe from Food Network
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Get Spicy Cocktail Meatballs Recipe from Food Network
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My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New...