Search Results (4,242 found)
cooking.nytimes.com
This recipe is by Steven Stern and takes 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn’t be flaky That is because the apple provides plenty of liquid You just need to add enough buttermilk or yogurt to bring the dough together
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Get Decadent Chocolate Cake Recipe from Food Network
cooking.nytimes.com
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery) It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
cooking.nytimes.com
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn’t deter you from making this substantial salad
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Get Chocolate Cupcakes with Burnt Orange Marshmallows Recipe from Food Network
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Get Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli Recipe from Food Network
cooking.nytimes.com
With homemade chocolate wafer cookies and a maple-laced butterscotch whipped cream, this recipe takes icebox cake to a more sophisticated level without sacrificing any of its lusciousness You can build the cookies and cream into any shape you like — a round, a rectangle or a heart, which is what we do here If you have cookies and cream left over, you can sandwich them together, whoopee-pie style