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This is similar to the original recipe that began the red velvet craze It was developed by the Adams Extract company in Gonzales, Tex The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
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Meet your new favorite one-pan dinner.
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Battered and lightly fried chicken is extra crispy underneath a sticky and sweet honey sauce. Sprinkle with sesame seeds, serve with rice, and you'll never need takeout again!
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Get Spinach Salad with Orange Vinaigrette Recipe from Food Network
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This plant-based Caesar dressing is creamy, garlicky and delicious--if you're following a vegan diet, you'll be pleasantly surprised with this tasty dressing!
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Try your hand at making a big batch of classic Canadian butter tarts with raisins in homemade pastry.
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Get Charred Corn Panzanella Recipe from Food Network
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Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.
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Sometimes all you really need is steak & potatoes.
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Get Chimichurri Sauce Recipe from Food Network
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Get Pantry Grain Bowl Recipe from Food Network
cooking.nytimes.com
Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.