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cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled chicken thighs that have marinated in a vinegar-based marinade are a delicious and easy way to cook chicken thighs in the summer.
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Add a splash of holiday spirit to breakfast scones by stirring dried cranberries and eggnog into a classic baking combination of flour, sugar, cornmeal, salt, butter, and baking powder.
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Stir peanuts with mixture of butter, sugar, and salt for a quick and easy homemade peanut brittle using this recipe.
Ingredients: butter, sugar, salt, peanuts
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This alternative to potato chips tastes salty and sweet like sweet potato fries, using just carrots, olive oil, and salt!
Ingredients: carrots, olive oil, salt
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Get Grape Leaves Recipe from Food Network
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A mixture of eggs, milk, vanilla and a pinch of salt is heated, then stirred together with bananas and vanilla wafer cookies for a slightly crunchy, fruity pudding.
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
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Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.
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Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.