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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.
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Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
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Turmeric adds a nice yellow color and spice to this banana oatmeal topped with peanut butter, a hearty breakfast to start the day.
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Get Teriyaki Kabobs Recipe from Food Network
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A classic devils on horseback appetizer recipe with bacon and prunes.
Ingredients: tawny port, sugar, smoky bacon, water
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Strictly for the cook with a sense of humor
Ingredients: water, beer, rabbits
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
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Get Paella Valenciana Recipe from Food Network
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Fresh herbs take plain risotto to new heights.
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This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce, and tomato sandwich.
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Colorful flower-infused simple syrups have many uses. Strong and sweet, they are best used as bases in other recipes, such as sorbets or drink mixes.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.