Search Results (421 found)
cooking.nytimes.com
Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get SkyMeal's Star-Cut Polenta Cakes Recipe from Food Network
www.allrecipes.com
Make up a big batch of pre-mixed coleslaw dressing the next time you are serving an army. This easy recipe for sweet and tangy dressing makes 6 cups. It keeps well in the refrigerator for several weeks.
www.allrecipes.com
This recipe for star-studded mint dark chocolate bark combines white chocolate, dark chocolate, and starlight peppermints all in one bite.
www.simplyrecipes.com
Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
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Make this anise-flavored eggy Easter bread in the traditional style of Italian bakeries in south Philadelphia. Formed into a twist, and sprinkled with colored nonpareils, it will be a new favorite.
Ingredients: flour, sugar, salt, yeast, milk, anise, butter, eggs, egg, dragees
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Cranberry sauce is added to turkey drippings, curry powder, and orange zest, creating a festive twist on traditional Thanksgiving gravy.