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If you're craving curly fries but want a healthier version, try these curly zucchini fries cooked to crisp perfection in the air fryer for guilt-free snacking.
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Cream of mushroom soup makes a quick and simple gravy for ground beef patties in this family favorite.
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Get Blackened Shrimp Po'Boys Recipe from Food Network
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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A recipe for breakfast empanadas
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Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
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Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
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These rich little tarts are perfect for when you just want a bite of dessert.
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Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.
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These traditional Greek shortbread cookies are flavored with anise.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.