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This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
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Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.
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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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A chunky beef stew with potatoes in a flavorful curry and beef broth.
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Get Maggie Mahoney's Turnips Recipe from Food Network
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You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat The whole dish is zipped up with some lemon, garlic and red pepper flakes.
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This rich tart is like a dark-chocolate truffle in a crisp, flaky cocoa crust. Bourbon adds a wonderful smokiness; be sure to heat it carefully with the sugar so it doesn't ignite.
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Get Triple Chocolate Boston Cream Pie Recipe from Food Network
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This chocolate pie is blessedly dense and rich, made with a filling of dark chocolate custard nestled in a tender, cocoa-flavored crust.
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These yeasted dinner rolls derive special flavor from beer and a hint of cinnamon and honey. This recipe is for the bread machine.
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This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.