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While you can substitute a number of things for quark in this recipe, the quark is the unique ingredient for this German-style cheesecake. It will be worth the effort to find.
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Consider denting the budget with a foie gras and truffle indulgence for two By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits As for the truffle, fresh black is not required
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Cream cheese, tofu, butter, and maple syrup are some of the ingredients to make this cheesecake. Use a high-quality cocoa powder for better results.
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This tangy, flavorful butter is great for corn on the cob or just spreading on French bread. Try it on a baked potato for a twist.
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This pork loin is baked in an orange soy concoction that results in an awesome, tender and flavorful dish.
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This recipe emphasizes the pure flavor of the artichoke: simple and delicious!
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Serve this intriguing variation of gazpacho at your next summer gathering.
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This recipe is by Pierre Franey and takes 25 minutes, plus 1 hour refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Start your hot-weather meal with this easy, intriguing variation on the classic tomato cold soup.
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Turkey meat loaf topped with a savory tomato sauce is easy to prepare for a weeknight meal.
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Get Creamy Roasted Broccoli Recipe from Food Network