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Get Ginger Snaps Recipe from Food Network
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This Sri Lankan curry goes together fairly quickly despite the long list of ingredients I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices To intensify the taste, the cashews and coconut are used two ways
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This easy chicken and ginger clay pot recipe uses a flavorful marinade, then braises the chicken to yield supertender meat.
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This hearty, Franco-Asian beef stew gets a fresh kick from basil and hot chiles.
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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon...
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"Churros are such a crowd pleaser," says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged doughnuts.
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Greeks might eat a spoonful of the sweet with an ice-water chaser as a midday pick-me-up or dessert; Psilakis likes spreading it on slabs of brioche toast and topping it with feta and almonds for breakfast or a snack.
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Get Pumpkin Crumble Recipe from Food Network
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The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg But double the batch
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Breakfast Tarts Recipe from Food Network
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Get Bread Pudding with Dates and Orange Whiskey Sauce Recipe from Food Network