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For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
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Even non-cheesecake fans enjoy these rich and creamy butterscotch cheesecake bars with a buttery graham cracker crust.
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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This is wonderful pasta with tons of flavor. It is incorporates a lot of different flavors but is well worth the little bit of extra time to make it. The white...
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Get Jerk Chicken Nachos Recipe from Food Network
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Make dinner an instant fiesta with this killer soup.
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A mild yet pleasing dish: chicken with baby corn, mushrooms, onions and celery in a thickened broth over rice or crispy noodles.
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The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.
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Spaghetti noodles are tossed with peanut butter, tamari, and Thai chili sauce for this quick, Asian-inspired meal for one.
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Peanut butter, chocolate, white chocolate, butterscotch, and rice cereal are swirled in this crispy tiger-striped fudge everyone loves.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.