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Easy vegetable and cream cheese baked wontons! Big crowd-pleaser and no need for deep-frying. Can be prepped and frozen ahead.
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This fabulous taste sensation (pronounce it moof-ah-LOT-ah) is my version of a New Orleans sandwich.
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Get Grilled Fruit Pizzas Recipe from Food Network
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Get Upside-Down Carrot Cake Recipe from Food Network
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This recipe is by Moira Hodgson and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Get Round and Round Pasta Recipe from Food Network
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The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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Get Seven-Layer Cranberry Cobb Dip Recipe from Food Network
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Delicious ginger chicken! Chicken strips, marinated in coriander and ginger, stir-fried with scallions and ginger, served mixed with mango chutney and topped with toasted almonds.