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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.
cooking.nytimes.com
Tequila shots are always good, but they’re even better chilled.
Ingredients: tequila
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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
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Homemade bone broth is easy to make using beef bones and vegetables simmered together.
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Recreate maple and brown sugar oatmeal packets from scratch using this quick and easy recipe that beats store-bought oatmeal any day.
Ingredients: water, oats, brown sugar, maple syrup
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A simple no-frills dough.
Ingredients: flour, salt, butter, water
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
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Slightly bitter blood orange juice is beautiful with bubbly.
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This fabulous gluten-free vegan banana bread made with dates and walnuts has all the flavor and taste but with no added sugar or oil.
cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.