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This recipe is by Eric Asimov and takes 40 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This festive twist on tres leches cake is soaked in Baileys Red Velvet Liqueur and decorated with strawberries.
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Get Cane Syrup Glazed Sweet Potatoes Recipe from Food Network
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Get Cauliflower and Potatoes: "Aloo Gobi" Recipe from Food Network
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This version of the Christmas yule log, or bûche de Noël, has devil's food cake layers, a cherry–whipped cream filling, and bittersweet chocolate frosting.
cooking.nytimes.com
I like to use soba — buckwheat pasta — for this dish Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.
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Chicken breast is boiled with ginger and star anise before being tossed with a mixture of fresh, diced fruit and a homemade dressing.
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Serve this with grilled fish, chicken, or rice.
cooking.nytimes.com
As with any dumplings, making mandu requires lots of space, time and hands In other words, it's the perfect project food for your next dinner party Double or triple this recipe so all of your guests can take home leftovers
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Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
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Get Ravenswood Rub Recipe from Food Network
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Get Raw Oysters with 3 Dipping Sauces Recipe from Food Network