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cooking.nytimes.com
The cooking method here is direct heat Suggested wood: hickory, pecan, oak.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Arroz con Leche Recipe from Food Network
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A baked cookie crust is spread with cream cheese and whipped topping, and fresh fruit is spiraled onto the top. A sweetened, citrus glaze is then spooned over the fruit. Chill this sweet pizza before serving.
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What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs. Now you know.
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Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
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Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.
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Lemon juice, nutmeg and vanilla do wonderful things for this tasty sweet potato pie. And a combination of milk and cream make the filling smooth and rich. All the ingredients are stirred up in one bowl, so making this pie is a snap, and it bakes in an hour. Serve warm or cold with a bowl of just-whipped cream.
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Hurray for simply cooked and minimally adorned meals. Meaty swordfish with fresh tomatoes and cucumbers will make anyone happy.
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Lightly seasoned with butter and garlic, these shrimp cook up in your smoker in just 30 minutes, letting the smoky flavor shine through.
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These delicious almond meringue cookies are piped into logs and baked, then sandwiched with buttercream and dipped in melted chocolate.
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.