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Get Spicy Turkey Breast Recipe from Food Network
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This recipe is by Molly O'Neill and takes 2 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring
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Get Hazelnut and Chocolate Pie with Vanilla Whipped Cream Recipe from Food Network
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A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, asparagus, tomatoes, basil, onion, and garlic.
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This twist on lasagna replaces noodles with broiled eggplant slices. The traditional mozzarella cheese is replaced with feta cheese.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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In a recent interview, Cyril Neville of the famous Neville Brothers spoke of his relocation to Texas from his beloved New Orleans. He called his new music "chumbo...
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Get Creamy Shrimp Scampi Dip Recipe from Food Network
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Get Zucchini Fry Nachos Recipe from Food Network
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This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor