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This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade pretzel dough is made with beer, instead of water, for a richer flavor. Wrap around your favorite hot dogs and bake, and you'll have a wonderful treat for your next party.
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Salisbury steak made with ground turkey and cream of mushroom soup is a different twist on the traditional recipe reminiscent of school lunch days.
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Fried falafel rounds are tossed with fresh vegetables and a cool, zesty dressing blend in this fantastic summer salad.
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Gulab jamun are like deep-fried waffle balls soaked in a rosewater sugar syrup. They're a South Asian bite-size dessert popular on special days.
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Heart-shaped calzones with a creamy broccoli and chicken filling are the perfect dinner to make for your family on Valentine's day.
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This delicious pasta salad is always a big hit at parties and it's so easy to make. Everyone is always asking me for the recipe. Try it for yourself with the pasta of your choice.
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Use your food processor to cut the kneading time down to just a minute or two, and get 2 loaves of homemade bread in only about 3 hours.
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This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Best accompanied by ice-cold pilsner-style lager beer.
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These Greek-style meatballs are made with ground beef and grated potatoes. Serve with a squeeze of lemon for a taste of the island of Cyprus.
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Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.
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A combination of excellent flavors which blend into a wonderful, rich sauce for your chicken! Serve with a simple green salad and focaccia for a feast!