Search Results (4,617 found)
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These 2-ingredient chocolate banana pops are go-to snacks to have in the freezer, and they are also an excellent alternative to ice-cream.
Ingredients: banana, dark chocolate
cooking.nytimes.com
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
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A twist on Alsatian choucroute garnie made with kielbasa, pork spareribs, and potatoes.
cooking.nytimes.com
In summer I want a dish that tampers with the tomato-fish formula as little as possible So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it Neither fish nor tomatoes need much help.
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I am so excited to share this recipe. Finally I have created a light, scrumptious, gluten-free dessert that is absolutely perfect with a cup of my favorite black...
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A chicken salad recipe with roasted chicken, crunchy almonds, cherries, thyme, and celery, served as a salad with lettuce or in a sandwich.
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This recipe takes classic steak and eggs and combines it with eggs Benedict to get poached eggs over seared steak and an English muffin, with béarnaise sauce.
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Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.
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Broiled fresh corn is tossed with Cajun mayonnaise, avocado, and cilantro for a spicy take on a summery salad.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor.
cooking.nytimes.com
Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic This comes together fast and adds a warmth to the cooler flavors of summer.