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cooking.nytimes.com
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
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Deviled eggs get a kick from hot peppers and Buffalo wing sauce to give your favorite appetizer a spicy and zesty flavor.
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Elevate the standard French dip to 'The Dipper.' Sliced roast beef is cooked together with mushrooms, hot peppers, onions, and Marsala wine, then piled into toasted buns topped with Swiss cheese.
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Get Skillet Deep Dish Pizza Recipe from Food Network
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This wonderful chicken and rice soup features curry, coconut, and pineapple.
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Get a taste of island life with Jamaican jerk-seasoned shrimp, juicy pineapple, roasted veggies, and spicy jalapenos in this quick and easy, one-pan meal.
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Mint chocolate chip ice cream is topped with crumbled cookies, hot fudge, and sprinkles in this clever Frankenstein ice cream cake perfect for Halloween.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Curried Scallops with Cucumber Sauce and Salmon Pearls Recipe from Food Network
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Get Grilled Eggplant Dip Recipe from Food Network
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Toss spaghetti or your favorite pasta with this spicy golden sauce of diced chicken, coconut milk, and red bell pepper, and garnish with chopped cilantro and lemon slices.
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Chef John's sweet and sour pork with pineapple and green onions is a lighter version of the Chinese take-out classic.