Search Results (25,691 found)
www.foodnetwork.com
Get Charred Beef Medallions with Poblano-Margarita Sauce Recipe from Food Network
cooking.nytimes.com
Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap Serve the pasta in small portions; it is undeniably a bit on the rich side
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
www.allrecipes.com
Baked tofu in a soy sauce marinade with sesame seeds is a staple lunch or dinner item for every vegan kitchen.
www.allrecipes.com
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
www.allrecipes.com
Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
www.allrecipes.com
The filet mignon marinates in a mixture of balsamic vinegar and Dijon mustard while you are heating the grill and cooking the onions, and can be made in under an hour. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal.
www.allrecipes.com
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
www.allrecipes.com
Yellow cake mix with nutty, chocolate, cinnamon streusel.
www.delish.com
With little effort, you'll get big applause for 15-minute pork chops and rice.
www.allrecipes.com
Leftover rice fried with garlic, ham, and egg makes for a great, Filipino-style breakfast treat.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.