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cooking.nytimes.com
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Key lime pie just the way you like it. This pie is a mixture of key lime juice, lime zest, sweetened condensed milk and eggs in a graham cracker crust. A layer of meringue is spread over the top.
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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New York cheesecake’s Greek cousin.
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This recipe for lemon curd, a thick yellow dessert spread that bursts with lemon flavor, is a great filling for cakes and tarts.
cooking.nytimes.com
Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
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A wonderful Spritz cookie with cinnamon in it. These freeze very well.
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A delightful citrus flavored sponge cake that is tasty for Passover or anytime. This recipe uses matzo cake meal and potato starch.
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This is a moist and tender cake with plenty of orange flavor.
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Get Saffron Basmati Rice Recipe from Food Network