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This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Intensely flavored with both ground whole espresso beans and instant espresso powder.
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Every morning in Nha Trang, Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they're also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don
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This lively rub made with cumin, coriander, and chili powder will pack lots of flavor onto any meat. This would be a great complement to any South or Central American meat dish.
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Get Peppered Brioche Recipe from Food Network
Ingredients: yeast, sugar, salt, water, flour, eggs, butter, pepper
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Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
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Mom's ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.
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Chicken sausages, apple, onion, and cabbage make this family-friendly, one-pan dinner just perfect for any easy and quick low-carb meal.