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cooking.nytimes.com
Easier and homier than an apple pie, this gently spiced crumble feeds a crowd If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.
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A recipe for the Indian dish chicken tikka masala from Indian-American chef Preeti Mistry
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Get Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree Recipe from Food Network
cooking.nytimes.com
Here is a real heartwarmer for sweater season It calls for a lot of ingredients, but don’t be dismayed You can easily eliminate some or make substitutions
cooking.nytimes.com
Cauliflower is one of the few cruciferous vegetables you find in North African tagines The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
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Cioppino is San Francisco's real treat: a gorgeously garlicky tomato-based seafood stew that's adaptable to whatever fish and shellfish you like and find freshest...