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cooking.nytimes.com
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler “A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew,” she wrote Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out
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Lentils add a hearty texture to this zippy, mayonnaise-free potato salad.
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Everyone's favorite Indian take-out dish comes together in a slow cooker for an easy way to prepare chicken tikka masala.
cooking.nytimes.com
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
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Get Baked Tilapia With Coconut-Cilantro Sauce Recipe from Food Network
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Get Black and White Cupcakes Recipe from Food Network
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Waffles with Blueberry Compote and Lemon Ricotta Cream Recipe from Food Network
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Easy scrambled eggs get jazzed up with dill weed, bell pepper, onion, ham, and a touch of mayonnaise and half-and-half.
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This breakfast strata is a the ultimate meat-lovers treat. With plenty of sausage, bacon, potatoes, and cheese, no one will leave hungry.
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Real bacon bits and a bit of sweet pickle relish juice give these easy egg appetizers their slightly sweet, savory appeal.
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How could something so tiny be so good. But the peas in this layered salad have a bit of help. There's also crumbled bacon, Romaine lettuce, Cheddar cheese, sliced hard-boiled eggs, and a sweetened mayonnaise sauce. Chill and serve to eight.