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Swiss raclette, the dish of gently melted cheese (also named raclette ) that is served with boiled potatoes, air-dried beef, and cornichons, inspired this more accessible version that uses easy-to-find, quick-to-melt Brie.
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For this recipe, a well-trimmed flank steak is grilled briefly, then finished in a 180-degree oven.
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This turkey burger with a twist uses a traditional barbeque side coleslaw for a crunchy kick.
cooking.nytimes.com
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity Poundcake crumbs lighten the filling a bit, soaking up the jam
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Kale and cucumber are tossed in a spicy avocado dressing in this quick and simple kale salad recipe.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Filipino relish is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
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Save the pumpkin seeds from Halloween decorating and roast them with smoky, spicy flavors, including bacon drippings and cayenne pepper. The seeds soak in flavorings overnight, and broil in just a few minutes.
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Get Yellow Cakes in a Jar with Chocolate Ganache Recipe from Food Network
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Get Chocolate-Chip Sunflower-Butter Muffins Recipe from Food Network
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Mix up your own European-style salad mix with greens from your garden or the farmer's market. Be sure to include colorful lettuces and greens with lots of different textures.