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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
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Butterscotch and white chocolate morsels make this easy fudge.
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Summer squash are coated in cornbread mix and pan-fried for a quick and easy way to get kids to eat their veggies.
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You'll make a bee line for these Chinese buffet favorites!
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Give your rice pudding an exotic twist with coconut milk and fresh mango.
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This recipe will make 2 loaves of chewy English muffin bread. It's leavened with yeast and baking soda.
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This recipe makes 4 loaves of pretty, eggy challah bread with an extra-sweet flavor.
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Slightly bitter Cocchi Aperitivo Americano topped with Prosecco.
Ingredients: sugar, chilled prosecco
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Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
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This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes or wide egg noodles.