Search Results (23,863 found)
www.chowhound.com
This is a wonderful dish if you are having people over for brunch. If your just making it for two, simply cut the recipe in half and use a loaf pan. This impresses...
www.allrecipes.com
Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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.
cooking.nytimes.com
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
cooking.nytimes.com
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too Serve hot or at room temperature.
www.allrecipes.com
A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!
www.allrecipes.com
Old-fashioned cut-out cookies have a rich, buttery frosting. This recipe makes a big batch.
www.foodnetwork.com
Get Potato Latkes Recipe from Food Network
www.allrecipes.com
Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.