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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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Sneak some vegetables into your diet by preparing this easy and sweet dark chocolate beet cake that's just as delicious as a traditional chocolate cake!
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When graham crackers are feeling a little too basic, try sandwiching toasted marshmallows and chocolate with flattened pieces of cookie dough.
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Get Fettuccine Alfredo Recipe from Food Network
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Garlic, onions, soy sauce, and a touch of chili pepper add interest and a little heat to plain white rice.
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This cooling, flavorful Indian dish is perfect as an accompaniment to grilled meats.
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A pack of frozen dinner rolls turns into a warm and sticky brunch favorite with butterscotch pudding, pecans, and brown sugar.
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The crust for this mixed fruit tart is made with tons of heart-healthy almond meal, making it a delicious and feel-good dessert.
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These simple scalloped potatoes include butter, half-and-half, and potatoes for a creamy side dish.
Ingredients: potatoes, butter, half and half
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Get Baked Ziti Recipe from Food Network
Ingredients: butter, turkey, spaghetti, onion, rigatoni
cooking.nytimes.com
Sea scallops and bay scallops differ in size and sweetness They also cook a little differently I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat