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cooking.nytimes.com
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
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Get Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe from Food Network
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Get Waffled Carrot Cake Recipe from Food Network
cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
cooking.nytimes.com
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
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Get German Chocolate Cake Recipe from Food Network
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Get Lamb Kofta Burger Recipe from Food Network
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Craving a good old-fashioned cake, a tall, frosted showgirl, preening on a high crystal stand This yellow cake with chocolate frosting and a macaroon crunch is just the ticket This recipe is adapted from one made at Junior’s in Brooklyn
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Get Nam Kao: Lao Crispy Fried Rice Ball Salad Recipe from Food Network
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Panaeng is a slightly sweet, thick Thai curry that is not as spicy as others. It is characterized by the presence of peanuts in the curry paste, and optionally...
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In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.