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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts Recipe from Food Network
cooking.nytimes.com
What can make pot-stickers a minimalist dish One approach is called takeout and is already quite common The alternative is using the wrappers now sold in just about every supermarket
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Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.
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Get Halibut Puttanesca Recipe from Food Network
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Regular caramel apples are good, but they don't have cheesecake.
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Stuffed celery, it's easy to make and kids love it. My Great Grandma always made this and my cousins and I used to fight over the last piece.
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I used to wonder why I disliked cheesecake and key lime pie, since I like cream cheese pastry and lemon pie. Then I tried a key lime pie in a shortbread crust and realized it was the graham cracker crust I disliked. Both these desserts need a darker than usual crust, however.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
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The Canadian version of a classic hangover cure.
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This creamy brandy Alexander cocktail recipe is made with crème de cacao, cream, and brandy, and is topped with freshly grated nutmeg.
Ingredients: cacao, heavy cream, brandy, nutmeg