Search Results (127 found)
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You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
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Get Royal Jack Recipe from Food Network
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An easy way to add flavor to smoked or grilled meat.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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Get White Chocolate Creme Brulee Recipe from Food Network
www.allrecipes.com
Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
www.delish.com
"For years, my family and I have prepared and served homemade Italian cannolis for special occasions and even just for dessert with Sunday pasta," says blogger Arlene "Sugar" Cummings.
cooking.nytimes.com
This strawberry streusel cake is the perfect end to a summer meal But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day The cake is slightly tricky to assemble, and at some point it may look like a mess
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These vegan cookies made with mashed bananas, oats, and almond butter are perfect for cookie lovers trying to make healthier choices.
cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
cooking.nytimes.com
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist