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cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sour cream has a wonderful way of helping produce tender baked goods, such as these delicate biscuits.
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Make these super chocolaty, over-the-top cookies using a milk chocolate base combined with almond extract, shredded coconut, and a blast of chocolate chips!
cooking.nytimes.com
Marian Burros brought this cake to The Times in 1988, but election cakes are part of a rich tradition that predates the Republic In May 1771, Ezekiel Williams submitted a bill to the Connecticut General Assembly for the cost of making the "cake for the election." Connecticut elections were held in early spring, and representatives gathered in the capital in May for the vote count These Hartford election cakes were made to serve out-of-town lodgers
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A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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Delicious meat and veggie dumplings combine beef, cabbage, carrot, and onions. Just boil them in water, and serve hot with soy sauce, or add them to a soup.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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Plenty of shredded Swiss cheese provides a savory twist to regular meatloaf.
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Get Spinach and Cheese Pillows Recipe from Food Network
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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Chewy, buttery, whole-grain kamut slow-cooked with blue cheese, mushrooms, and onions.
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Thinly sliced beef, bell peppers, and red onion are stir-fried with fajita seasoning in this family-pleasing meal. Anaheim chile peppers are mild enough for kids.