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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.
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This creamy pudding made with couscous instead of rice is topped with caramelized pecans for a sweet make-ahead treat with minimal prep.
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This straightforward blackberry cobbler also works well with raspberries, peaches, cherries, and other fruits.
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Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!
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These tart, rich lemon bars need just seven common ingredients you probably already have, and are done in 55 minutes!
Ingredients: butter, sugar, flour, eggs, fruit
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Quick and easy individual cheesecakes are layered in jars and topped with sliced strawberries for a fun, kid-pleasing way to enjoy dessert.
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A traditional Finnish blueberry pie has a layer of sweetened fresh blueberries on top of a sugar cookie-like crust.
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Give the gift of cookie making supplies when you mix all the dry ingredients together in a jar with a tag saying: Add 1 stick of butter and 1 egg; mix and bake at 375 degrees F (190 degrees C) for 10 minutes.
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You will get gig, moist, and delicious muffins packed with fresh blueberries when you follow this simple muffin recipe.