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cooking.nytimes.com
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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Studded with rum-soaked raisins, Chef John's Hot Cross Buns are made the traditional way with the cross baked in, not applied afterwards.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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This is a traditional Swiss recipe for creamy potatoes from my Grossmutter.
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Get Southern Creamed Corn Recipe from Food Network
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Toss quinoa with Kalamata olives, feta cheese, tomatoes, and basil for a Greek quinoa salad ideally suited to potlucks, picnics, and barbeques.
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A simple and dense fruitcake that doesn't contain eggs or nuts.
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Sweet and sour red cabbage, cooked with bacon, apples, onions, and roasted chestnuts. Great holiday side!
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This couscous salad is filled with all sorts of nutritious goodies: almonds, dried cranberries, and dried apricots add fiber, protein, and vitamins to this delicious salad.
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Get Brown Butter Crispy Treats Recipe from Food Network
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Get Sauteed Cabbage Recipe from Food Network
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Try this recipe when making Ghoulish Petits Fours.