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cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Get Beef Burgoo Recipe from Food Network
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Discover the tangy, fresh taste of sliced green tomato, rolled in cornmeal breading and fried to a golden brown. Serve with a dollop of spicy remoulade sauce you whip up in seconds.
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Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken.
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Basil hummus dip made with garbanzo beans, puréed with fresh basil, olive oil, toasted pine nuts, garlic, and lemon.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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Get The Little Italy (Manhattan with Aperol) Recipe from Food Network
Ingredients: bourbon, vermouth, aperol, cherries
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Get Fresh Raspberry Gratins Recipe from Food Network
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Get Easy Cheesy Beefy Ravioli Recipe from Food Network
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Feast at Passover Seder with this recipe for short rib tsimmes: short ribs in a vegetable stew sweetened with honey and prunes.