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cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for candied pecans has a hint of curry mixed in a buttery and sweet coating for a nice snack during the holiday season.
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Condensed tomato soup and beaten egg are combined with ground beef, rice, chopped onion, parsley, and seasonings. The mixture is formed into meatballs, and simmered in a covered skillet with additional soup and Worcestershire sauce for 20 to 30 minutes.
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No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
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For Chef John's summery dessert, make your own crust or use a prepared one--you can use a tart pan instead of going free-form. But be sure to use perfectly ripe, sweet strawberries.
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Get 20-Minute Bolognese Recipe from Food Network
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This mixture of ground beef, onions, raisins, olives, and hard-cooked eggs is a Peruvian recipe for empanada filling.
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If you can make boxed macaroni and cheese, you can make this one-pan mac and cheese from scratch! The bacon, chives, and crispy bread crumb topping add extra flavor and texture.
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Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.
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Lechon kawali, crispy pan-fried pork belly, is a tasty Filippino dish with flavors of garlic and bay leaves.
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Corn, cream cheese, butter, and chives makes a perfect little corn casserole, just right for an easy side dish.