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A fast pasta dish flavored with white wine, garlic, and lemon.
cooking.nytimes.com
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions It has a purity of flavor that, while still quite sweet, is never cloying This very traditional recipe is from one of the most celebrated baklava shops in Istanbul
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This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
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A Bloody Mary with a side of beef bouillon.
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Condensed potato, shrimp and oyster soups are heated with cream, thyme and white pepper for an easy seafood soup.
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Drink a coconut cream pie-flavored martini for a fancy and sweet dessert that doesn't taste like alcohol but still packs a punch.
cooking.nytimes.com
This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr Humm says
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Get Cafe Roma Martini Recipe from Food Network
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Chicken breasts coated with soy sauce and sesame seed seasoned flour, then drizzled with butter and baked.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Cranberries sweeten the deal in this upgraded applesauce recipe.