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cooking.nytimes.com
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
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Get "Coffee and Doughnuts" Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts Recipe from Food Network
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Get Vanilla Brioche Bread Pudding with Peach Suzette Sauce Recipe from Food Network
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Get Coconut Cake Recipe from Food Network
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Get your power greens in this macaroni cheese! With loads of baby spinach, parsley, garlic, white sharp cheddar, Parmesan, and macaroni pasta.
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Change up the fruit cake this year by giving it a rich chocolate flavor. Spreading chocolate ganache over the cake completes the transformation.
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Get The Ultimate Crab Cakes Recipe from Food Network
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Get Ademas Dos Saute Gourmandise Recipe from Food Network
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Get Shepherd's Pie Recipe from Food Network
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Get Chocolate and Espresso Layer Cake with Peanut Butter Icing Recipe from Food Network
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This chocolate pie is blessedly dense and rich, made with a filling of dark chocolate custard nestled in a tender, cocoa-flavored crust.
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Get Chocolate Stout Cupcakes with Gingerbread-Spice Swiss Buttercream Recipe from Food Network