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cooking.nytimes.com
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
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Yellow cake is poked and topped with triple berry sauce, cheesecake, and a graham cracker layer in this crowd-pleasing cheesecake poke cake.
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Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese.
www.delish.com
Adding cranberries and rolled oats to buttery chocolate chip cookie dough makes the cookies crunchier and more substantial.
cooking.nytimes.com
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
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Brush burgers with butter when they're on the grill: the natural sugars caramelize, making the meat extra-delicious.
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Straight from Grandma's recipe box, this chicken casserole full of canned vegetables is easy to throw together on a weeknight and leftovers freeze well.
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This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
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Get Nathan's Chunky Chicken Quesadilla Recipe from Food Network
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These owl cupcakes are a fun idea for a kid's birthday party, a bake sale, or a Halloween party - they are quick and easy to make and cute.
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Get Ricotta Gnocchi with Pesto Cream Sauce Recipe from Food Network
cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious