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cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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Passover cake made with matzo cake meal instead of flour.
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That's what I'm taco-ing about.
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Get BBQ Chicken and Ranch Salad Recipe from Food Network
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You'll be reminded of trips to grandma's house with this pineapple meringue pie that's as easy to prepare as it is delicious.
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Get Ragu alla Mugellana Recipe from Food Network
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
cooking.nytimes.com
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest And if you don’t want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute
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New York-style sweet and tangy onion relish with a hint of chili and spice are just perfect to put on that hot dog for lunch. They're quick and easy to make.
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High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of turning mushy as they bake. Pair this rich dish with a robust red wine with moderate tannins.
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Say so long, farewell to summer with apple cider sangria.