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cooking.nytimes.com
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
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These have been voted the number 1 cookie that I bake (and I bake a lot!) and are loved by all who eat them. They are chewy mapley good!
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With a toasted meringue topping, sweet potatoes have never looked fancier.
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Get Real Maraschino Cherries Recipe from Food Network
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Get Marshmallow Braids Recipe from Food Network
Ingredients: plus, sugar, corn syrup, gelatin, lemon, oils
cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
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Lobster bathed in wine is insanely tasty.
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Hard candy 'shards' and edible blood decorate these spooky Halloween cupcakes.
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A near perfect strawberry margarita with frozen strawberries and limeade concentrate.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!