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Air-popped popcorn is tossed with butter, nutritional yeast, and za'atar for a snack with middle-eastern flavors.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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A twist on the classic Pommes Anna recipe layers Yukon gold potatoes, Gruyere cheese, and sauteed onions for a rich au gratin side dish.
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Double the Reese's, double the flavor.
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Chris Santos' recipe for Rigatoni with Merguez sausage, ricotta, and brown butter
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For all the gorgeous chocolate cakes around (and there are many), I still have a soft spot for these crunchy, chewy little cakes. I include them partly because when looking for a recipe for them recently, I found it surprisingly difficult to find one. Oh come on, don't tell me you don't like them - so get COOKING!!!
cooking.nytimes.com
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
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Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
cooking.nytimes.com
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat It is best cooked in a heavy, cast-iron skillet slicked with oil or fat Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
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Get Three-Pound Beef Burger for Six on Country Bread Recipe from Food Network
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Get Birthday Pancakes Recipe from Food Network