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This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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A very Victorian recipe! The flavor improves with age, keeping for about a week.
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Get Teriyaki Chicken Party Sub Recipe from Food Network
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I love good corned beef and cabbage, and one year I thought about how I could make it tastier. I'm not a beer drinker, but beer was the only thing I really want...
Ingredients: corned beef, cabbage, carrots, beer
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Get Natural Dyes for Easter Eggs Recipe from Food Network
Ingredients: beets, onion, turmeric, cabbage, coffee
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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Condensed milk, sugar, cashew nuts, and butter combine to make this fudge-type toffee, a treat enjoyed in Sri Lanka on special occasions.
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How to make ricotta cheese with whole milk, yogurt, vinegar, and cream. Homemade ricotta is really easy and is great in many Italian dishes.
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These cookie pops are just another reason to eat everything and anything on a stick.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.