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cooking.nytimes.com
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type This one has paprika, horseradish, garlic and - what could be more all-American - ketchup.
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Not classy but insanely tasty.
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This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
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Get Galettes Sucrees Recipe from Food Network
cooking.nytimes.com
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes Just seeing that mixture in the pan lifts my spirits
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While these chocolate cookies are not completely sugar-free, they have no added sugar and only use dates for sweetness.
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Get Black Truffle Mac and Cheese (Hangover Grilled Cheese) Recipe from Food Network
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Get Seared Salmon with 3 Bean Salad Recipe from Food Network
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It takes a little work, but this succulent chicken Kiev with homemade parsley butter is well worth the effort.
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This jalapeño-cheese corn dog recipe is the vegetarian alternative to the classic corn dog.
cooking.nytimes.com
Chicken thighs are cooked in two stages in this recipe, which was designed to be made outdoors on a propane burner First, you fry the chicken to render the fat from the skin and get it beautifully browned Then you put it in a low oven to finish cooking it all the way through
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Get Lumberjack Breakfast Casserole Recipe from Food Network