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Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it It's perfect for a snack or a quick, simple meal The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
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Get Apricot Clafouti Recipe from Food Network
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
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This Doughnut Cake with Matcha Glaze is tender, buttery, and fragrant with vanilla and mace, with a lovely green tea glaze on top.
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Chopped deli ham and strips of cheese create layers of flavor in this baked egg casserole.
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These cauliflower fritters are easy to prepare and a different way to eat cauliflower. They are a great appetizer to serve your family and friends.
cooking.nytimes.com
This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar And like any good “sandy” cookie, they have a soft, crumbly texture that melts away on first bite.
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Get Pate a Choux Centerpiece Recipe from Food Network
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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.
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Barbeque sauce-infused meatloaf is wrapped with bacon strips for a flavorful and rich twist on the traditional meatloaf.
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This is a rich and hearty pudding of citron, raisins and pecans baked with butter, sugar, eggs, flour, bread crumbs and warm spices. Serve warm or chilled.
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This French toast recipe uses vanilla and almond extracts to deliver a sweet and flavorful version of the breakfast favorite.