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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
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This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Brussels Sprout Slaw Recipe from Food Network
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Get Stuffed Zucchini Blossoms with Heirloom Tomato Salad Recipe from Food Network
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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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It's about that thyme for chicken and mushrooms.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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This moist, two-layer chocolate cake covered in buttercream frosting and marzipan is easy to decorate for your favorite Minecraft fan!
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This recipe has the perfect ingredients and the perfect measurements for whipping up the perfect vinaigrette made with white balsamic vinegar. Mix in some chopped fresh herbs if you wish.
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.