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cooking.nytimes.com
Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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This tsoureki recipe, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter.
www.delish.com
Apple pie without any apples? Sorcery.
cooking.nytimes.com
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything Mr Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
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Classic restaurant flavors in a recipe that's super-easy to make at home.
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Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes.
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Get "Soup to Nuts" Coconut Soup with Caramelized Nuts Recipe from Food Network
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Get 20 Cloves of Garlic Roasted Game Hens Recipe from Food Network
cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Get Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad Recipe from Food Network
cooking.nytimes.com
For me, a dinner party is a chance to try all those recipes that serve as bedside reading For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
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Nobody can resist these saffron marinated cubes of chicken once they've been grilled to golden perfection.