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Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes.
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Classic restaurant flavors in a recipe that's super-easy to make at home.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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White chocolate and Kahlua® take this creme brulee to another level. This rich, creamy coffee-flavored dessert is sure to wow your guests.
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Mac and cheese gets a big flavor boost with the addition of basil pesto sauce and crumbled bacon.
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Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.
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Orange juice-infused gelatin holds together this festive cranberry salad featuring a winning combo of bananas, walnuts, Granny Smith apple, and celery.
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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Taco 'bout a healthy dinner!
cooking.nytimes.com
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
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This potato salad isnt the one you think about when you remember summer picnics from your childhood.
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Chef John's savory sausage and milk gravy is just right for biscuits, fried chicken, and country-fried steak.