Search Results (16,495 found)
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Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.
Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.
Ingredients:
mushrooms, butter, green onions, cloves, thyme, flour, vegetable broth, cream, thyme leaves, chives
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What Americans call yams are actually a variety of sweet potato. Fragrant sweet potatoes layered with Granny Smith apples and topped with a sweet mixture of brown sugar and raisins make this a great recipe for all holidays, but best for Thanksgiving and Christmas.
What Americans call yams are actually a variety of sweet potato. Fragrant sweet potatoes layered with Granny Smith apples and topped with a sweet mixture of brown sugar and raisins make this a great recipe for all holidays, but best for Thanksgiving and Christmas.
Ingredients:
sweet potatoes, smith apples, brown sugar, water, cinnamon, raisins, butter, salt, flour, lemon
cooking.nytimes.com
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit Use the opportunity to remind yourself that summer is, always and forever, on its way.
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit Use the opportunity to remind yourself that summer is, always and forever, on its way.
Ingredients:
flour, butter, salt, water, brown sugar, sugar, cornstarch, blackberry brandy, confectioners sugar
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Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
cooking.nytimes.com
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole It is hearty comfort food that easily functions as a main dish for vegetarians.
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole It is hearty comfort food that easily functions as a main dish for vegetarians.
Ingredients:
cheddar, parmigiano reggiano, butter, yellow onion, button mushrooms, flour, milk, dijon mustard, tarragon, salt, black pepper, wheat, broccoli florets
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New potatoes and fresh peas are simmered in a cream sauce in this simple farmer-inspired recipe.
New potatoes and fresh peas are simmered in a cream sauce in this simple farmer-inspired recipe.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Beef franks, chili and beans, tortillas and Cheddar cheese form the layers of this deceptively simple and unnusual casserole.
Beef franks, chili and beans, tortillas and Cheddar cheese form the layers of this deceptively simple and unnusual casserole.
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As a huge cheese lover, I have played around with many fondue recipes. After many cheese and wine variations, I came across what I believe to be the perfect mixture...
As a huge cheese lover, I have played around with many fondue recipes. After many cheese and wine variations, I came across what I believe to be the perfect mixture...
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Lightly fried flour tortilla chips sprinkled with cinnamon and sugar.
Lightly fried flour tortilla chips sprinkled with cinnamon and sugar.