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Raw, sliced sea scallops are placed at the bottom of soup bowls and a hot soup is poured over top to cook them.
Raw, sliced sea scallops are placed at the bottom of soup bowls and a hot soup is poured over top to cook them.
www.chowhound.com
Rich, elegant single-serving custards made with egg yolks, whole milk, and cream, and flavored with burnt caramel and milk chocolate.
Rich, elegant single-serving custards made with egg yolks, whole milk, and cream, and flavored with burnt caramel and milk chocolate.
www.allrecipes.com
Hychin is a traditional filled flatbread of the Balkar people, from the Caucasus mountains in Russia. Traditionally hychin is served with garlic and dill sauce on the side.
Hychin is a traditional filled flatbread of the Balkar people, from the Caucasus mountains in Russia. Traditionally hychin is served with garlic and dill sauce on the side.
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This milky, spiced tea is like a light chai.
This milky, spiced tea is like a light chai.
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A classic holiday dish.
A classic holiday dish.
www.allrecipes.com
Cooked in a microwave, quick peach cobbler in a mug delivers a single serving, has no added sugar, and takes less than 10 minutes.
Cooked in a microwave, quick peach cobbler in a mug delivers a single serving, has no added sugar, and takes less than 10 minutes.
www.allrecipes.com
Sweetened peaches are piled into a baking pan, sprinkled with cinnamon, and topped with yellow cake mix. Cubes of cream cheese and butter are then added, and the cobbler is baked until golden and bubbly.
Sweetened peaches are piled into a baking pan, sprinkled with cinnamon, and topped with yellow cake mix. Cubes of cream cheese and butter are then added, and the cobbler is baked until golden and bubbly.
www.chowhound.com
Grandma Alvina Mangrai shares her favorite prawn curry and coconut rice recipe with her granddaughter Alyssa in our Cooking with Grandma video.
Grandma Alvina Mangrai shares her favorite prawn curry and coconut rice recipe with her granddaughter Alyssa in our Cooking with Grandma video.
www.delish.com
Patagonian chef Mauricio Couly created these tarts filled with local fruits like pineapple, mango, and blueberries that grow around Bodega Chacra. The filling can, of course, vary depending on the season.
Patagonian chef Mauricio Couly created these tarts filled with local fruits like pineapple, mango, and blueberries that grow around Bodega Chacra. The filling can, of course, vary depending on the season.
www.allrecipes.com
Avocados are the surprise ingredient in this velvety, rich chocolate pudding.
Avocados are the surprise ingredient in this velvety, rich chocolate pudding.
www.allrecipes.com
Devil's food cake is coated in sweetened condensed milk, hot fudge, caramel, and crushed Butterfinger® bars for a fun way to use leftover Halloween candy.
Devil's food cake is coated in sweetened condensed milk, hot fudge, caramel, and crushed Butterfinger® bars for a fun way to use leftover Halloween candy.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes About 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.