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cooking.nytimes.com
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A crisp and healthy recipe for shaved celery, celery root, and radish vegetable salad.
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A recipe for easy baked beans with navy beans, bacon, molasses, onion, and ketchup made in a slow cooker.
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Get Cola Barbecue Sauce Recipe from Food Network
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Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce.
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A simple and tasty tapa that any home cook can create in minutes using the sweet piquillo peppers from Lodosa and creamy sheeps milk cheese from the Pyrenees mountains.
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A simple deviled egg recipe is always good to have on hand when you host a party.
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Inspired by eggs Benedict, poached eggs sit atop slices of tomato and mozzarella cheese in this delicious vegetarian breakfast.
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Banana-blueberry almond flour muffins substitute almond flour for wheat flour for a gluten-free treat that is quick and easy to prepare.
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Recipe for White Bean Salad with Tomatoes and Crisped Sage, as seen in the June 2007 issue of 'O, The Oprah Magazine.'
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The classic broccoli salad is made with with red onion, bacon and cashews. This is perfect for a party or potluck.