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Here's a great crunchy, munchy accompaniment for your favorite DVD.
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This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Appearing to be classically fried French fries, these are actually baked in the oven.
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For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.
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Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
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Get Kale Chips, Three Ways Recipe from Food Network
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Some people call Keep on Truckin' GORP, which is an acronym for good ol' raisins and peanuts.
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Recipe for Samosas in Lettuce Cups with Chili Sauce, as seen in the March 2007 issue of 'O, The Oprah Magazine.'
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Get Croque Big Daddy Recipe from Food Network
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Although this dessert is best made immediately before serving, it can be assembled before dinner and refrigerated for up to one hour. If possible, use seedless jam, which won't require the straining in the first step.
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Many cultures consider chicken soup to be a panacea for many illnesses or conditions, from a cold to a case of the "blues."
cooking.nytimes.com
At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin