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cooking.nytimes.com
This recipe is by Christine Muhlke. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: limes, satsumas, mint, rum, syrup
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This Enriched Polenta 
Porridge with 
Raspberries and Crème Fraîche is a warm, creamy, comforting way to start the day, and is great with whatever fruit you have...
cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
cooking.nytimes.com
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika A variation on a traditional Flemish carbonnade, it’s rich and homey but still lively, with a ruddy color from the paprika The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft
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Get "Spinnin' Chick-can Vesuvio" Recipe from Food Network
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Get Lamb Burgers with Feta Tzatziki Spread Recipe from Food Network
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Get Orange-Glazed Shortribs with Kimchi Slaw Recipe from Food Network
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Eggs Benedict with a twist! A delicate yogurt and lemon sauce perfectly compliments savory smoked salmon.
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This one-pan egg dish makes an easy, cheesy dinner.
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Get Energy Balls Recipe from Food Network
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Simmer this cheesy and bacon-loaded baked potato soup in a slow cooker for a totally comfort-food dish that is simple to make ahead of time.