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cooking.nytimes.com
This is a composite sketch of the perfect cherry pie The buttery, well-seasoned crust is adapted from the Cherry Pie That’ll Kill Ya at Butter and Scotch, a bar and bakery in Crown Heights, Brooklyn, that holds an occasional Twin Peaks Tuesday, with cocktails and diner foods named after the characters in David Lynch’s quirky 1990s television show It uses a mock buttermilk crust, meaning that you curdle regular whole milk with apple cider vinegar instead of having to buy buttermilk
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
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Get Zucchini "Hash Browns" and Eggs Recipe from Food Network
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Chef John's easy homemade white bread uses basic ingredients to create the perfect canvas for any of your favorite sandwiches.
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Get Maple-Roasted Carrot Salad Recipe from Food Network
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Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These slightly spicy deviled eggs are perfect for any patriotic celebration!
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Kale, apples, cilantro, red onion, and avocado combine to create this recipe for a hearty and delicious kale salad.
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An easy panzanella (Tuscan bread salad) recipe, with kale, canned cannellini beans, dried cranberries, and feta cheese.
cooking.nytimes.com
This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm The only tricky part is the crust, which could crack as you transfer it to a serving board
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Brussels sprouts steamed briefly and then stir-fried with a sweet and tangy hoisin glaze.