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cooking.nytimes.com
A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds Similar pilaf-style rice dishes are made all across the Middle East and into Asia Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan
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Get Dulce de Leche Churro Tots with Whipped Cream Recipe from Food Network
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Get French Three Onion Soup Recipe from Food Network
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Get Microwave Chicken and Dumplings Recipe from Food Network
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Get Pasta with Clams, White Wine and Spicy Italian Sausage Recipe from Food Network
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Get Penne with Vodka Sauce Recipe from Food Network
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Get Mac and Cheddar Cheese with Chicken and Broccoli Recipe from Food Network
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Get Cheesecake-Stuffed Red Velvet Cookies Recipe from Food Network
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Get Chocolate Cream Pie Recipe from Food Network
cooking.nytimes.com
Baked alaska is a real toil, no doubt — you have to attend to the cake, the ice cream and the meringue, in the same way a mason lays stone But there is plenty of opportunity for fun and flourish once the foundation is secure: You can divide the meringue among several pastry bags with varying sized tips to make dramatic and interesting variegated patterns of piped meringue You can play with the shape of the cake by freezing the semifreddo in a coffee drip cone or a large-format flexible ice cube tray