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Get Tarte Tatin Recipe from Food Network
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Poached fresh cod and smoked cod are cooked in this cream based soup with potatoes, parsnips, fresh thyme and lemon. Serve garnished with chopped chives.
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This delicious green potato salad gets its color from pesto and flavor from white wine, perfect for St. Patrick's Day or a summer cookout.
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This quick preparation of shrimp pan-fried with garlic, red pepper flakes, lemon juice, and basil goes with any of a number of meal accompaniments.
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Get Kalamata Olive Tapenade Recipe from Food Network
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cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
cooking.nytimes.com
The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil Mr
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Sometimes, a cook wants a day off. I recently had a morning of nothingness. It was a day meant for relaxing, watching a movie or a cooking show. Later in the...