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cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
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The mixture of cinnamon and chopped dates makes this breakfast nicely sweet no extra sugar needed.
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Seasonal fresh mushrooms and baby corn are stir-fried with fish sauce, light soy sauce, and oyster sauce for a quick Thai side dish with Chinese influences.
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Get Twice-Smoked Potatoes Recipe from Food Network
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Get Turkey Fritters Recipe from Food Network
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The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring.
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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
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Soy sauce brings out the natural sweetness of the cabbage in this simple stir-fried cabbage dish.
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Pork and fruit have an easy affinity for one another.
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This recipe for red wine sangria with apple liqueur, fruit juice, and a fresh citrus garnish makes a delicious, refreshing drink for one.