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cooking.nytimes.com
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
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This vegan tsuyu sauce with dried mushrooms, sake, and soy, is an umami-bomb that brings fantastic flavor to noodles, dumplings, and other dishes, and makes a...
Ingredients: kombu, water, sake, soy sauce, mirin
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Your guests will never know that this spicy, moist, and delicious cake is made with garbanzo beans!
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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With the aid of a slow cooker, duck confit becomes easy.
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Quick and easy black beans and rice with onion, bell pepper, garlic, Tabasco, oregano, and white rice.
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Here's an easy way to make fresh apple cider without an apple press.
Ingredients: apples, sugar, cinnamon, allspice
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Vodka is infused with sweet, ripe honeydew melon. Add some to your favorite pina colada for a delicious flavor!
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This chunky potato stew loaded with vegetables like carrot, red bell pepper, and garlic makes for a hearty vegan dinner on a weeknight.
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Golden Cheddar bakes atop chicken, rice and water chestnuts in a smooth, mild sauce. A crispy potato chip crust holds it all in.
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Get Kale-Potato Enchiladas Verdes Recipe from Food Network