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Pumpkin seeds from your Halloween pumpkin make a crunchy, sweet and spicy snack when roasted and coated with sugar, cinnamon, ginger, cumin, and a pinch of cayenne pepper.
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Get Caramelized Banana Split Sundae Recipe from Food Network
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Get Caramelized Sourdough French Toast Recipe from Food Network
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Get Biscotti with Caramelized Hazelnuts Recipe from Food Network
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The healthiest fried rice there ever was.
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Spread a symphony of Bartlett pears, caramelized shallots, and thyme over garlicky, toasted baguette to make a gourmet appetizer crostini.
cooking.nytimes.com
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
cooking.nytimes.com
This quick fresh tomato salsa will always be best when tomatoes are in season But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
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Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
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Get Tangy Tomato Brisket Recipe from Food Network
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Great curried butternut squash soup! With onion and lightly spiced with curry powder, ginger, mustard seeds, cumin