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cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Serve this warm rice pudding with canned, fresh, or stewed fruit drizzled with cream. (We stewed 5 ounces frozen raspberries with 1/4 cup superfine sugar and 1 tablespoon of water.)
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Buttermilk baking mix is the foundation for this buttery, sweet cornbread.
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Just what a Greek salad should be, chock full of hearty ingredients like tomatoes, cucumbers, olives, feta cheese, and of course beans, and done up with a zesty dressing.
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Super yummy and simple black bean burgers with a spicy jalapeno twist!
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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Custard the way it should be—creamy, smooth, and a cinch to make.
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This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile cream.
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.