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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apple cider syrup provides a tangy alternative to standard maple syrup for these classic cornmeal waffles.
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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A thick buttercream filling is sandwiched between two tender macarons in this recipe for the classy French treat you can now make at home.
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I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that.
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Use whole wheat tortillas for a healthier take on these scrumptious quesadillas.
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Get Pear, Apple and Cranberry Crisp Recipe from Food Network
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Get Clam Chowder Recipe from Food Network
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Recipe for Quark with Honeyed Apples and Raisin Bread, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
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These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.
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This is a simple cucumber salad with radish and red onion tossed in a citrus vinaigrette.