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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I'm sure this has been done before ... However this is my take and I love it. This has been a standby for years. My mom used to make it with pie crust but no...
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To vary the pear jam here add a split vanilla bean or a cinnamon stick in place of the cardamom.
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Get Creole Tomatoes Recipe from Food Network
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Tender chunks of beef marinated in chile sauce, fried, and served on skewers with sweet chile jam.
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For Chef John's summery dessert, make your own crust or use a prepared one--you can use a tart pan instead of going free-form. But be sure to use perfectly ripe, sweet strawberries.
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Get Sunday Meat Sauce with Orecchiette Recipe from Food Network
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Get Spicy Lobster with Fettuccine and Anchovy Breadcrumbs Recipe from Food Network
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Asian pear chunks add a surprising crunch to this refreshing and sweet mango and tomato salsa.
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This egg white casserole with turkey sausage, vegetables, and Cheddar cheese can be made at the beginning of the week for a quick breakfast each morning.
cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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Summer fruit at its peak needs only a little embellishment to make an elegant dessert.