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cooking.nytimes.com
This is adapted from a recipe by the food writer Clifford A Wright If you forget to soak the dried favas, or if you don't have the time, simply cover them with boiling water and soak 1 hour, then drain and proceed.
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Get Blackened Mixed Grill Salads Recipe from Food Network
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This pie recipe delivers a wonderful twist on a candied apples, putting apples, caramel, and pecans in a graham cracker pie crust.
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These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.
cooking.nytimes.com
There are many versions of this cooked carrot salad throughout the Middle East and North Africa This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser
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Get Gina's Spinach Salad with Spiced Pecans Recipe from Food Network
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Get Caesar Salad with Pancetta Recipe from Food Network
cooking.nytimes.com
There’s little more comforting on a weeknight — or any night — than spaghetti, tossed in marinara sauce and paired with savory meatballs This hearty recipe features three kinds of meat — ground pork shoulder, veal and beef chuck, along with minced bacon — rolled into small balls, which are then browned in a sauté pan, and baked until cooked through Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.
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Avoid deep-frying by cooking these Southwestern egg rolls in an air fryer and achieving the same crispiness!
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Sweet Georgia peaches are topped with homemade biscuits creating a bubbling Southern-style peach cobbler perfect for summer nights.
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This carrot cake is worth its weight in gold! It always gets compliments!
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Asian rice noodles work well in this dish, too. Cook according to package directions.