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cooking.nytimes.com
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
www.allrecipes.com
A moist poppy seed Bundt cake that even the most inexperienced baker can make with ease.
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For an intimate Thanksgiving dinner try these roasted Rock Cornish game hens basted in a honey-poppy seed glaze.
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Mango, papaya, and banana, with the added crunch of hazelnuts and slightly bitter cacao nibs.
www.delish.com
Chef Amanda Cohen of New York City's Dirt Candy sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
cooking.nytimes.com
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
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Get Breakfast Cookies Recipe from Food Network
cooking.nytimes.com
O.K., this is a little bit of a project, but not too taxing for an adventurous home cook How about making your own pâté for the holidays Ask the butcher to grind three-fourths of the meat medium, and one-fourth very coarse
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Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying.
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Get Spicy Chard Soup Recipe from Food Network
www.delish.com
While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings."