Search Results (523 found)
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A DIY version of the quinine-laced stuff.
www.delish.com
Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
www.simplyrecipes.com
Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.
Ingredients: butter, apples, chicken, onion, thyme, cream
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This requisite seafood dish was served at the Obama inaugural luncheon.
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With bourbon and ginger ale.
Ingredients: orange peel, bourbon, ginger ale
www.allrecipes.com
A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.
www.allrecipes.com
Creamy, sweet, and tart, this classic lime dessert is always a favorite.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Ingredients: vegetable oil, potato, salt
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Get Gnocchi Nicoise Recipe from Food Network