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cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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Chocolate brownies are topped with a sweet peanut butter layer and a rich chocolate coating, creating the best-ever buckeye brownies.
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Pierogies and cabbage are slow cooked with plenty of bacon for a hearty meal.
Ingredients: butter, cabbage, onion, bacon
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This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.
Ingredients: salt, flour, butter
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Classic comfort will visit your house when you slowly simmer a whole chicken in stock, then make homemade dumplings to serve in a creamy sauce with the chicken meat.
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Making 'nests' for candy eggs out of chow mein noodles makes such a cute edible decoration for Easter celebrations!