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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like I’ve called for a single jalapeño You could use two if you like
cooking.nytimes.com
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Get Low-Fat Clam Chowder Recipe from Food Network
cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
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Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm or cooled.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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Dried split peas are cooked with a ham bone, carrots, onion and garlic covered in water. Season with plenty of freshly ground black pepper.
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Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, almonds and celery. Use herbed chicken for extra flavor.
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Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
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riday is here, and I am soooo ready for the weekend. With Halloween coming up, there’s bound to be some fun events here in the city, so I’m really looking forward...