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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Caesar salad leaves the 90s with this kale twist.
cooking.nytimes.com
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor You do need some sugar, however, to feed the yeast and ensure a lofty rise
Ingredients: yeast, milk, sugar, salt, butter, eggs, flour
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This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.
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Get Fried Chicken Salad Sandwiches Recipe from Food Network
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Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.
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Get Lemon Cream Fillo Napoleon Recipe from Food Network
cooking.nytimes.com
There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness Flank steak is not one of them This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat
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Get Quick Black Beans with Rice Recipe from Food Network
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You'll love the lemony butter sauce on this killer chicken pasta.
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We envy the shrimp that get to swim in this garlicky butter sauce.