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cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
cooking.nytimes.com
This recipe is by Merrill Stubbs. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Sweetened apple cider vinegar is tossed with cucumber and onion in this 'ice box pickle' recipe.
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This recipe makes pecan-filled chocolate cookies that are low in sugar.
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Coffee, non-dairy creamer, and cocoa give this refreshing, icy-cold drink a classic mocha flavor.
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Cranberries add color and tangy flavor to a simple apple pie.
www.delish.com
Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is the after-work hangout of choice for digital entrepreneurs.
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Easy white cupcakes get the sophisticated flavor of Champagne! They're perfect for celebrations and holidays.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Fresh pineapple and pineapple juice combine with fresh basil to make this simple and refreshing sorbet.
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Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
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Get Cinnamon-Sugared Walnuts Recipe from Food Network