Search Results (15,138 found)
www.delish.com
With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.
www.foodnetwork.com
Get Lemon-Lime Pound Cake Recipe from Food Network
www.foodnetwork.com
Get White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage Recipe from Food Network
cooking.nytimes.com
This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
cooking.nytimes.com
It’s not just cilantro-and-mint salad, of course There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
cooking.nytimes.com
Thicker than applesauce, thinner than apple butter, apple jam is its own delight entirely No food mill or masher is required: Most apples will break down into a thick, glossy mash on their own The few bits of apple here and there even enhance the texture
Ingredients: apples, sugar, lemon juice
www.delish.com
Everywhere I go these days I hear 'kale, kale, kale!'It's the new superfood, so I thought I'd join the bandwagon — but with a twist.
www.allrecipes.com
This is great for turkey leftovers. Simple, quick and flavorful. This is a good one for substitutions too. I've used white wine in place of lemon, sour cream in place of yogurt, chicken in place of turkey and Indian naan in place of the pita. Enjoy!
www.foodnetwork.com
Get Brown Sugar Apple Crisp Recipe from Food Network
www.allrecipes.com
Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.
www.chowhound.com
A simple brandy cocktail with lemon juice and grenadine.
Ingredients: brandy, lemon juice, grenadine
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.