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In this magical recipe by Ben Mims from his cookbook "Sweet & Southern," vanilla cake and chocolate custard are layered into a Bundt pan before baking In the oven, the two switch places, with the heavier custard sinking while the cake rises to the surface Once unmolded, you end up with a tender band of cake on the bottom and creamy, wobbly flan on top
cooking.nytimes.com
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
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Get Owensboro Barbecued Mutton Recipe from Food Network
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Spinach salad with strawberries is a summertime natural. This version adds feta cheese and provides a homemade balsamic vinaigrette.
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Lentils are combined with roasted garlic, tomatoes, and plenty of parsley and served with a simple balsamic dressing for a flavorful salad.
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Get Cranberry-Ginger Five-Spice Chutney Recipe from Food Network
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Get Cheryl's Cole Slaw Recipe from Food Network
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Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.
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Red potatoes grilled or baked with Vidalia onions, and seasoned with rosemary.
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Get Lady Causey's Overnight Cabbage Slaw Recipe from Food Network
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This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
cooking.nytimes.com
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad