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cooking.nytimes.com
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky)
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Thanksgiving Turkey Recipe from Food Network
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A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.
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A recipe for thinly pounded, seasoned chicken breasts sautéed until golden brown and served with an easy lemon and caper pan sauce.
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Get Pasta, Kale and White Bean Soup Recipe from Food Network
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If you love ordering this for takeout, now you can enjoy it at home with zero guilt.
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This is how you have a shrimp boil in the winter.
cooking.nytimes.com
In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood This recipe is adapted from hers, for a plain apple pie It benefits from heeding her advice to pre-cook the filling before baking
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When I developed this recipe, I set out to replicate, more or less, the texture of a fudge pie I had on occasion as a child at a café in Oakland, CA-softer than...
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Get Yassa Chicken Recipe from Food Network