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cooking.nytimes.com
This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.
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A German chocolate cake recipe made with layers of sweet chocolate cake, toasted coconut, and nuts topped with a light vanilla buttercream.
cooking.nytimes.com
Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy
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Get Mango Tart with Tequila-Lime Glaze Recipe from Food Network
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Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread.
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You can make this in one pot. Sauté the veggies first and scrape up the brown bits to start the curry.
cooking.nytimes.com
This orange cranberry cake is a gift to the holiday baker It can be made ahead It travels well
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Get Cuatro Leches Cupcakes Recipe from Food Network
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Quinoa, chicken, and vegetables are flavored with a zesty peanut sauce in this filling pad Thai recipe, great for a weeknight meal.