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This recipe is by Steven Stern and takes 5 minutes plus 3 to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Get MOP Sausage Burgers Recipe from Food Network
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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...
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Get Flank Steak Stir-Fry Recipe from Food Network
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Homemade custard flavored with orange zest is layered with pineapple and vanilla wafers, topped with meringue and baked until golden.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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Get Fried Chicken Recipe from Food Network
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"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.
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The addition of Irish whiskey to piping hot coffee makes a winter warmer much different than your morning cup of Joe.
Ingredients: sugar, whiskey, coffee, whipped cream
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Amp-up your cookout with spiral-cut hotdogs and an array of toppings that take your 'dog to new heights.
Ingredients: franks, buns, wooden skewer