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cooking.nytimes.com
Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch
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Get "French" Dressing and Iceberg Lettuce Chopped Salad Recipe from Food Network
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Get Tacos de Mero: Halibut Tacos Recipe from Food Network
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These are an Italian cookie with the traditional ricotta cheese filling. You will need a pizzelle iron and cooking cylinders to form the cookies.
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This is a wonderful creamy tartar sauce. Reduced fat mayonnaise can be substituted for the fat free mayonnaise.
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.
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A tangy topper to your favorite cupcake.
cooking.nytimes.com
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil It's the perfect treatment for almost any summer squash.
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Pepitas (pumpkin seeds) give this salad a nutty, chewy crunch, and the light, bright-tasting dressing accents the hearty veggie mix.
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This is a very light almond gelatin that chills and sets up beautifully. Chill in a large pan so that it can be cut into squares and tumbled into serving dishes and topped with fresh fruit.
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Try this quick and easy dairy-free coconut caramel drizzled over ice cream, fruit, or baked goods.