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This recipe is by Jacques Pepin and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Shrimp and Salmon Cakes Recipe from Food Network
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Get Macaroni Salad with Dill and Ham Recipe from Food Network
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This healthier take on pound cake is made with half whole wheat flour and coconut oil. Lemon glaze and toasted coconut give it the perfect finish.
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Even the meat-eaters in your household will like these sweet potato vegetarian tacos with avocado, cilantro, salsa, and queso fresco.
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Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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Cornish hens are pan seared, stuffed with homemade stuffing full of herbs, and slow cooked with more herbs to succulent chicken perfection.
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Get Cioppino Recipe from Food Network
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Get Coconut Tres Leches Cake Recipe from Food Network
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Get Steakhouse Shepherd's Pie Recipe from Food Network