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cooking.nytimes.com
Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times “The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust,” he said at the time “If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside.” He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill
cooking.nytimes.com
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
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A healthy teriyaki tofu and veggie stir-fry recipe.
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An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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Get Primavera Orzo Recipe from Food Network
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These fritters regularly feature as an appetiser when a group of friends come over for dinner. They are so easy to make and popular with everyone. I usually pile...
Ingredients: onion, paprika, turmeric, salt
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Make-your-own mini pizzas made with English muffins are a fun meal for birthday parties or afternoon snacks.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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This simple, tasty sandwich combines the great textures of whipped cream cheese, chicken, and chutney. Use smaller croissants to turn this into an appetizer, larger ones for a nice brunch! Enjoy!
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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Get Sweet Tea Custard Recipe from Food Network
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Cooked custard version flavored with a whole vanilla bean.