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This yogurt-based crust is quick to assemble, easy to roll out, and it bakes into a deep golden, crisp and flaky crust that supports the tangy fresh cheese filling and the sweet zucchini slices beautifully.
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This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
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Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
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This recipe proves coconut milk and tofu were made for each other.
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Get Macadamia Crusted Chicken Medallions Recipe from Food Network
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
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A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.
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Juicy grilled brats and beer are a classic combination.
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Get Pressed Cuban Sandwich Recipe from Food Network
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Step-by-step detailed instructions and photos on roasting a goose.
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.