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cooking.nytimes.com
This is a project recipe, to be sure But the result An impressive, delectable mountain of perfectly cooked pasta, tender meatballs, egg and salami, swathed in a rich ragu and folded all together in a lissome dough
cooking.nytimes.com
I never make gravy Some people find that perplexing, but I don’t like it — there’s just too much fat involved Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
cooking.nytimes.com
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy The two together is a sort of perfection.
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Get Snickerdoodle Cake Recipe from Food Network
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Get Chocolate Strawberry Shortcakes Recipe from Food Network
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The perfect cross between a berry muffin and a jelly doughnut—minus the dairy.
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Chiles and pepperjack cheese give this hearty beef and black bean enchilada pie a spicy kick!
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Get Struffoli Recipe from Food Network
cooking.nytimes.com
This recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C These biscuits are topped with a dollop of a mayonnaise that David Chang serves at Momofuku Ssam Bar in New York.
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Get Chocolate Buttercream Cake Recipe from Food Network
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Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit's sweetness.
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A classic cream cheese swirl brownies recipe. A rich cream cheese batter is swirled into a standard brownie batter before baking.