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cooking.nytimes.com
Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking At the time, the two ran their photo and design studio for cookbooks and magazines out of a former newspaper office in the Delaware River Valley And they spent their days creating recipes for cocktails and snacks, like these cheese straws with pimentón
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Beautiful apricot cherry rustic tart, lightly flavored with vanilla and lemon zest, easy tender flaky crust!
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This citrus-scented bread may create fond memories for your family.
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Cranberry and cashew cookies with a hint of orange are a colorful cookie for the holiday season, but can be made any time of the year.
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Corned beef, sauerkraut, and melted cheese in crispy potato skins.
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Traditional South Carolina benne wafers, thin, crispy, toasted sesame seed cookies.
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Cheese sauce, potatoes, eggs, and Mexican cheese blend are layered on pizza dough and baked into a filling Mexican-inspired breakfast pizza.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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This moist and easy mango cake is the result of yellow cake mix and mango baked together and topped with homemade mango glaze.
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.