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In the cookbook I continue to write, called "Grub From Bubba's Pantry," I wanted to have a catchy name for this dish. My Texas relatives re-named me Bubba, but...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The addition of tamarind and mint to what might otherwise be simply sweet and spicy cashews elevates these nuts beyond simple bar snacks designed to encourage thirst They're sophisticated and exciting, while remaining quite simple to make.
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Chef John's recipe for roasted pork tenderloin with fresh plum sauce is great with any stone fruit and a delicious and colorful dish.
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Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
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Get Cheesy Soup Recipe from Food Network
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This yeast bread is a cold-rise version. The good thing about it is that you can make plain yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf. Plus, this dough will last about 1 week, if you keep it wrapped in plastic wrap in your refrigerator.
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This dish softens radicchio’s bitterness by baking it in a cream sauce.
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A whole chicken is seasoned with lemon pepper, garlic, and thyme, then slow-cooked to perfection.
cooking.nytimes.com
A fruit-filled take on an Amish recipe, this homey baked oatmeal is crunchy from chopped almonds but still soft and comforting from the buttery egg custard that suffuses the oats You can use any fruit here instead of — or in combination with — the berries Cubed apples or pears, bananas, pineapple or even mango will add a sweet juiciness to the mix
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Loaded with the good stuff.
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A recipe for miniature French ham and cheese sandwiches that are toasted and topped with fried quail eggs, to make a stunning appetizer.