Search Results (2,285 found)
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
www.chowhound.com
I've made similar sweet chili sauce recipe, the hot one and so I figured for people who like less hot more sweet, I'll just add more sugar to the hot recipe...
I've made similar sweet chili sauce recipe, the hot one and so I figured for people who like less hot more sweet, I'll just add more sugar to the hot recipe...
cooking.nytimes.com
Done correctly, a classic tiramisù can be transcendent A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients If you donât have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee
Done correctly, a classic tiramisù can be transcendent A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients If you donât have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee
www.chowhound.com
This guacamole recipe has a sweet, nutty flavor from dried apricots and almonds.
This guacamole recipe has a sweet, nutty flavor from dried apricots and almonds.
Ingredients:
avocados, apricots, serrano chile, almond butter, cilantro, lime juice, salt plus, almonds
cooking.nytimes.com
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
Ingredients:
eggplants, soy sauce, rice vinegar, juice, salt, brown sugar, garlic, ginger, sesame oil, vegetable oil, pepper, cilantro, scallions, serrano chile
www.chowhound.com
Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
Ingredients:
cloves, sesame seeds, onion powder, togarashi, tuna, cherry, yuzu juice, sesame oil, shoyu, green
www.foodnetwork.com
Get Pomegranate Margarita Recipe from Food Network
Get Pomegranate Margarita Recipe from Food Network
www.delish.com
Instead of the traditional ground beef and ketchup, this tasty loaf recipe uses salmon and a creamy mustard sauce for a lighter, more sophisticated version of the old family favorite.
Instead of the traditional ground beef and ketchup, this tasty loaf recipe uses salmon and a creamy mustard sauce for a lighter, more sophisticated version of the old family favorite.
Ingredients:
peas, yogurt, mustard, dill weed, salmon, carrots, quaker oats, green onions, olives, egg whites, black pepper
www.delish.com
Brunch is served.
Brunch is served.
Ingredients:
bisquick, sour cream, seltzer, butter, maple syrup, bacon, salt, eggs, chives, lemon juice, cheddar
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
whipped cream, sugar, saffron, milk, honey, lemon juice, lime juice, lemon peel, lime peel, amontillado sherry, cream sherry
cooking.nytimes.com
This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.