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cooking.nytimes.com
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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Get Kahlua Chocolate Bread Pudding Recipe from Food Network
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The onion rings in this recipe are coated in a batter of semolina flour and club soda, then fried until puffed, crisp, and golden brown.
cooking.nytimes.com
With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable Even better, you can bake a pan of bacon at the same time
cooking.nytimes.com
Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton Expensive meat from real farms is a more extreme example of this less-is-better policy
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Get Spicy Lentil Soup Recipe from Food Network
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Get Indian Lamb Burgers with Green Raita Sauce and Red Onions Recipe from Food Network
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William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
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Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
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Decorate your gingerbread cookies with gingerbread icing made with plenty of ginger and cinnamon.
cooking.nytimes.com
For the best stews, use lamb shanks simmered slowly on the bone Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread