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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
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From nachos to broccoli, this addictive cheese sauce puts others to shame because it's homemade with real Cheddar cheese, milk, and butter.
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Have your butcher cut the ribs into serving size pieces. Sit back and enjoy the flavors and the compliments! Spicy chili, plum and soy sauce mixture give these ribs zip!
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A meatless lasagna made with ricotta, parmesan and mozzarella cheese.
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This fall pear recipe is flavored with ginger and walnuts, served in a crispy phyllo basket, and topped with tangy whipped cream.
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Jessica Theroux drizzles apricots with honey before roasting (plums and peaches work well, too) and crumbles store-bought amaretti (Italian cookies made with egg whites and almond flour) for a crispy topping.
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Get Cherries Jubilee Recipe from Food Network
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An easy grilled chicken thighs with soy marinade recipe.
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Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!
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Humdinger cake, very similar to hummingbird cake, combines yellow cake mix, pineapple, and bananas to create a very moist cake.
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Try this easy mix-and-bake recipe for meat loaf if you like having nice firm slices for meat loaf sandwiches.