Author: Beth Sexton Stryker
Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.
Author: Leah Koenig
Author: Jeanne Thiel Kelley
Author: Joanne Weir
Author: Kerry Conan
This is my mother's simple dough recipe. It is easy to make and serves 6 to 8 people with big appetites. You may need to use more flour than the recipe calls for , for rolling purposes and eggs very some...
Author: School Chef
Author: Gina Marie Miraglia Eriquez
This is my favorite sweet noodle pudding. I usually serve it on Rosh Hashanah. I use the pre-crushed corn flake crumbs you find in a box at the grocery, though of course you could crush your own.
Author: helowy
This recipe is infinitely adaptable-swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.
Author: Jennifer Iserloh
Make and share this Spice-Rubbed Duck Breasts With Plum Sauce recipe from Food.com.
Author: ratherbeswimmin
This recipe comes from the Purity cook book. A member wrote and asked me for it so here it is. I love this recipe and still make it. Not ofter, though, because it is deep fried. The original recipe called...
Author: Brenda in Winnipeg
This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed...
Author: Candice Kumai
Author: Maggie Ruggiero
Author: Jessica B. Harris
From the book, Anita Stewarts Canada - The Food/ The Recipes/ The Stories This is a puffy spice cookie " best spread with butter when hot - great with tea when cold". It is credited to Norma MacLeod from...
Author: Debi9400
Author: Kerri Conan
Author: Anita Sharp
Author: Diane Rossen Worthington
Author: Gina Marie Miraglia Eriquez
Make and share this Strawberry Pineapple Chicken Bites recipe from Food.com.
Author: shawnajean
A great alternative to boring chicken and rice. By marinating and cooking the chicken this way, you get a moist and wonderfully flavorful dish. And I love the crunchy tadig-esque crust formed at the bottom!...
Author: Barbell Bunny
Author: Rochelle Palermo
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the...
Author: Sergio Remolina
Keep the rice close to the center and layer the vegetables and shrimp on top. This way their juices seep into the rice adding flavor and moisture.
Author: WKernan
Make and share this Panko-Breaded Fish Sticks recipe from Food.com.
Author: Chef mariajane
Author: Bon Appétit Test Kitchen
A recipe I twiddled and tweaked to come up with. It has a distinct taste of honey, and the spices are allowed to shine through. Sometimes, I add some cocoa powder for that subtle taste. Hope you like this,...
Author: blankpage
Based on a recipe from The South Beach Diet Cookbook. The intro says, "Cracked pepper gives a nice bite to mild cod fillets, while leeks sautéed with garlic" make the perfect accompaniment. This would...
Author: mersaydees
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Beth Janes
In the early 1970's, I was head cook at a popular local supper club. This is how we made our beer batter.
Author: Ackman
Author: Mona Talbott
Author: Nava Atlas
From Denton, MD Women's Club "The Chesapeake Collection" cookbook. These fry up light and airy - very good when longing for the beach!
Author: Aunt Willie
Author: Katherine Sacks
For all you need to know about addictively crispy chicken skin.
Author: Claire Saffitz