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cooking.nytimes.com
Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.
cooking.nytimes.com
This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
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This is a fairly classic take on teriyaki broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.
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A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.
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Get Buffalo Chicken Wings Recipe from Food Network
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Garbanzo beans and oats are swapped for tuna in this 'no tuna' salad perfect for sandwiches or on crackers.
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Dill pickles are the secret ingredient in this deliciously different meatloaf.
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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This dense, trufflelike cake is made with Irish whiskey and served with whiskey-flavored whipped cream.
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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A quick and easy alternative to regular Sloppy Joes, these are made with ground beef in a creamy white sauce.