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Nothing in French cuisine is more versatile than the crepe. This recipe is the classic that I use time and again as a blank canvas on which to splatter everything...
Ingredients: flour, milk, water, eggs, butter, crepes
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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Assemble a festive Halloween candy cat using berry candies, licorice caramels, sunflower seeds, and licorice laces.
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Get Falafel Recipe from Food Network
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The hardest part of this salad if finding the right cheese and meat. Once you've got that, you're laughing. It's the ideal picnic side because it can't get soggy...
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Sweet, tangy, smoky, and oh so good! A great party recipe that every carnivore loves.
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This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Get Steak Hand Pie Recipe from Food Network
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A creamy and addictive baked macaroni and cheese gets a smoky kick from chipotle peppers.
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Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer
cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
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A healthy portobello mushroom and poblano chile fajitas recipe.