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cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce.
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This chole masala recipe is filled with spicy serrano chiles and chickpeas topped with sweet pomegranate molasses.
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Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
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Crunchy layers of meringue are the perfect compliment to smooth coffee ice cream in this adult ice cream cake. A few additions of salted, toasted almonds and ground coffee beans add complexity to its sophisticated flavor.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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Get Gado Gado (Blanched Vegetables with Peanut Sauce) Recipe from Food Network
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Follow this easy recipe for white chocolate coffee toffee to make the perfect holiday treat or hostess gift.
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Get Rice Bowls with Fried Eggs Recipe from Food Network
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Get Spicy Chicken Stir-Fry Recipe from Food Network
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.