Search Results (12,187 found)
cooking.nytimes.com
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt But once the mixture is chilled, the flavors are masked and dulled so it will taste just right
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Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes.
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Grits leave the breakfast table in this no-fuss, impressive side.
www.delish.com
Recipe for Coffee-and-Cream Coffee Cake, as seen in the April 2008 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
Vegetable pancakes with a sweet and comforting flavor These have a sweet, comforting flavor They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes
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An easy recipe for rich, decadent chocolate s'mores brownies made with chocolate stout beer, crushed graham crackers, and marshmallows.
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For the best flavor, use a sugar pumpkin to make a homemade pumpkin puree.
www.allrecipes.com
With just egg noodles, an onion, and a few eggs, you can have this savory side dish ready in no time.
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The icing on the proverbial cake, this banana cake boasts both a crunchy oat topping and luscious cream-cheese frosting.
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Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
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Zucchini brownies made with nuts and canola oil are a super moist and chocolaty treat using a recipe that has been passed down through a generation.
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Almond flour pancakes are naturally gluten free and a delicious and filling way to start your day. Serve with your favorite pancake toppings.