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Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
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Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
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This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked...
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Get Oatmeal Raisin Skillet Cookie with Honey Cream Recipe from Food Network
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In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two variations: fried until crisp (a great trick for reviving leftover steamed ones), and baked as a large pie.
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Rich, creamy beef stroganoff has plenty of sour cream and mushrooms. Serve this hearty classic dish over cooked extra-wide egg noodles.
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Get Chocolate-Dried Cherry Bread Pudding Recipe from Food Network
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This recipe is by Molly O'Neill and takes 1 hour 45 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Dulce de Leche Churro Tots with Whipped Cream Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Microwave Chicken and Dumplings Recipe from Food Network
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Get Cheesecake-Stuffed Red Velvet Cookies Recipe from Food Network