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cooking.nytimes.com
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over It takes not too much time, and it is delicious.
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Get Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita Recipe from Food Network
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Get Champagne-Infused Blackberry Soup with Sour Cream Sorbet Recipe from Food Network
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Get No-Bake Summer Pie Minis Recipe from Food Network
www.allrecipes.com
This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.
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Sweetened condensed milk and cream cheese make a fluffy filling for this easy pie that is topped with a fresh blueberry sauce.
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The flavorful marinade for these grilled chicken thighs is a little sweet, a little salty, and a little tangy, with a hint of spice from Asian chili sauce, curry, and garlic.
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A blend of spicy seasonings adds kick to the classic Bloody Mary combination of vodka and tomato juice.
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A simple, tasty traditional Spanish side dish of fresh green beans with tomatoes and lightly seasoned with chives, lemon, and bay.
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The blackberry-swirled tops of these individual lemon desserts conceal a delicious surprise: the rich citrus pudding underneath.