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This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm.
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Mix egg yolks and whites separately in the batter to give this chocolate magic cake a pudding-like texture just in time for Thanksgiving.
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This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
cooking.nytimes.com
Two nutrient-dense vegetables combine forces in this delicious filling Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine They're used medicinally throughout Asia for their immunity-boosting properties
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A quick and easy apple cake topped with a buttery glaze. The cake can be enjoyed while it's still warm, or allowed to cool.
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This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.
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This German-style potato salad features hard-boiled eggs and chopped gherkin in a creamy dressing for a different and tasty version of a picnic-salad classic.
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The possibilities are endless with this shrimp curry that can be served with coconut, peanuts, pineapple, raisins, bacon, chutney, egg, or tomato!
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Thai-style seasonings infuse chicken with a boisterous blend of exotic flavors.
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This recipe for zucchini cookies is a great way to use the abundant squash during peak season. The chocolate chips are just a tasty bonus.
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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.