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These crispy rye crackers are seasoned with caraway, garlic, and onion powder.
cooking.nytimes.com
Use king or sockeye salmon from a good source In either case, the fish must be spanking fresh Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
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A heavenly combination of flavors including bacon, onion, and paprika come together to make the best deviled eggs that will impress everyone.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This cool Greek cucumber and dill dip only gets better with time!
www.delish.com
Crunchy green pistachios and soft, nutrient-rich spinach add texture and color to this simple rice-based side.
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
cooking.nytimes.com
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat Parmesan shavings stand in for the usual Cheddar.
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This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!
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This is a very quick pudding recipe with chia seeds, almond milk, and fresh strawberries, requiring no cooking and no fuss!
www.chowhound.com
Tangy, fluffy muffins for breakfast or teatime.
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A moist poppy seed Bundt cake that even the most inexperienced baker can make with ease.