Search Results (877 found)
cooking.nytimes.com
You make a veggie burger because you want the hamburger experience without the meat This one delivers It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove
cooking.nytimes.com
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp
cooking.nytimes.com
I love to sprinkle nigella seeds over the tops of these fragrant buns — they look great and the savory nigella contrasts well with the sweet dough (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, crème fraîche or mascarpone would also be lovely — whether at breakfast or teatime.
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Get Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish Recipe from Food Network
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Get Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise Recipe from Food Network
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Get Salmon with Olive Vinaigrette Recipe from Food Network
www.delish.com
Close your eyes and make a wish before you taste this Magic Potion - you may just get what you want!
www.allrecipes.com
Pork loin is simmered with rice, tart apples, and dried cranberries in a slow cooker for a sweet and savory meal.
www.delish.com
The peppermint patty is a creamy, chocolate cocktail that is easy to warm up to at the Ship Tavern in Denver.
www.allrecipes.com
I made this up as I went along and now it's the most requested martini at the bar I work in.
www.chowhound.com
This is a really tasty outdoor party dish. Serve it with warm corn tortillas, diced onion, and a squeeze of lime, and some cold beer. It also makes killer tamales...
www.allrecipes.com
Potatoes and carrots simmer in chicken stock with thyme and herbes de Provence before being pureed and garnished with cream and parsley for a tasty soup.