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Crisped rice cereal adds unexpected crunch to these buttery cookies, flavored with salty, nutty Spanish cheese.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bloody Bull Cocktail Recipe from Food Network
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This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
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Homemade bread stuffing will be a breeze this Thanksgiving with this crowd-pleasing recipe that calls for onion, celery, sage, and thyme.
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Where there's buffalo sauce, there's happiness.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
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Cream cheese, canned crescent rolls, cinnamon, and almonds create this delicious, Mexican-inspired dessert.
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"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."
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These traditional Greek shortbread cookies are flavored with anise.
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Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.
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Broccoli is mixed with bread stuffing mix, topped with a creamy cheese sauce, and baked until the cheese is bubbly and golden.