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cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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Ready to impress.
Ingredients: eggs, flour, salt, milk, butter, splenda
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The classic Manhattan cocktail containing rye whiskey, sweet vermouth, and Angostura bitters.
www.foodnetwork.com
Get Creamed Spinach Recipe from Food Network
www.simplyrecipes.com
Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Is it pie? Is it cake? Is it a blondie? Yes. Yes to all three.
www.allrecipes.com
Cinnamon and sugar are baked onto fresh pumpkin seeds for a sweet cinnamon toast-flavored treat during Halloween season.
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This popular and classic cocktail is as simple as it is delicious. Just mix premium dry gin, tart lime juice, and bubbly soda water.
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This is it, the holy trinity of Maine seaport cooking: lobster, butter, cream. Do not adulterate with other ingredients, do not substitute margarine for the butter (lest you be struck down by lightning), and, most importantly, do not feel guilty as you enjoy this heavenly soup.