Search Results (9,304 found)
cooking.nytimes.com
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
www.delish.com
Chow down on these chocolate-mint beauties.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Strawberry and Almond Cream Parfait Recipe from Food Network
www.foodnetwork.com
Get Apple Cider Beignets with Butter-Bourbon Dipping Sauce Recipe from Food Network
www.foodnetwork.com
Get Choco-Chunky Banana Bread Recipe from Food Network
cooking.nytimes.com
Decadence is what makes eggs Benedict a star of the brunch table To get there, order and timing are key First, you'll want to make your hollandaise
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type This one has paprika, horseradish, garlic and - what could be more all-American - ketchup.
www.foodnetwork.com
Get Asparagus and Cheese Tart Recipe from Food Network
www.allrecipes.com
Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner.
www.delish.com
So flavorful, you won't even notice the noodles are gone.