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cooking.nytimes.com
This recipe is by Elaine Louie and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate.
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This is my great-great grandmother's Solvak Easter bread recipe. From Mrs. Anna Haschak. Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia...
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Fresh lemon and a touch of lavender bring delicious flavor to these light and moist cupcakes that are topped with a creamy lemon frosting, making them a perfect summer dessert.
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This 5-ingredient homemade dough is a quick and easy recipe that you can use to fill and bake savory empanada pastries from scratch.
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Get "What am I...?" Chopped Liver with Schmaltz Fried Onions Recipe from Food Network
Ingredients: chicken, onion, chicken livers, eggs
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Recipe for Shrimp with Meyer Lemons, Capers, and Fried Sage Leaves, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This dish has Thai overtones It was inspired by a large bunch of Asian basil that a friend brought me from his garden You can find the herb in Asian produce markets and some farmers’ markets.
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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network
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This chicken Parmesan sandwich is crunchy, juicy, and blanketed with plenty of rich tomato sauce and melty mozzarella cheese. Best of all, it's easy to make at...