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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked chicken wings basted with an Asian-inspired sweet and spicy sauce make a great appetizer or light meal for watching the big game.
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This is it, the holy trinity of Maine seaport cooking: lobster, butter, cream. Do not adulterate with other ingredients, do not substitute margarine for the butter (lest you be struck down by lightning), and, most importantly, do not feel guilty as you enjoy this heavenly soup.
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Get Homemade Yogurt Recipe from Food Network
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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Get Slow-Cooker Cranberry-Walnut Stuffed Apples Recipe from Food Network
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Canned yams and cranberries bake under a layer of mini-marshmallows in this sweet potato casserole.
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An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
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Use your day-old cider doughnuts, half-and-half, eggs, and apples to make this decadent cider doughnut bread pudding.
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To make the best spiked eggnog with rum for any holiday party, cure yolks in rum and sugar overnight before mixing in egg whites and cream.
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Substitute carob for chocolate to get chewy and delicious brownies.
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Make a delicious pasta sauce quickly and easily by heating prepared pesto, half-and-half, butter, and garlic powder together.