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cooking.nytimes.com
Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more
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Asafetida and cumin add Indian flair to sautéed greens.
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The reviews are in -- everyone is raving about this fabulously easy pumpkin pie.
www.delish.com
This simple, deliciously moist cake from baker and cookbook author Kamran Siddiqi is the perfect all-purpose cake that can be adorned in almost any way.
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Use this infused vodka to make the Tea Thyme cocktail.
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Get Roasted Cherry Tomatoes Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.
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Deliciously spiced pumpkin bars are given a new twist with the addition of quick-cooking oats
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This easy, bright salad perks up roast chicken or other simple meal. Try adding strips of grilled chicken for a meal on its own!
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Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.