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This recipe is by Daniel Patterson and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carrot, apple, and bran cereal bring sweetness and flavor to easy, hearty muffins that are sure to start your day out right.
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These tender muffins were inspired by Peter Reinhart's Struan bread recipe. The oats, cornmeal and cooked rice give them great texture, while the brown sugar...
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Oysters breaded in panko and fried in vegetable oil are great for dipping in a homemade tartar sauce in this Japanese-influenced preparation.
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Pan-frying stuffed pasta gives it an irresistible golden crust.
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
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Try this traditional recipe for beignets from a user who swears this tastes just like the ones served at the famous New Orleans hot spot, the Cafe du Monde. Pour a coffee or hot chocolate and enjoy these tender pillow-like doughnuts for any special occasion or weekend breakfast.
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A slightly sweet loaf of bread with subtle flavors of vanilla, coriander, and cardamom is made with the dough cycle of a bread machine but baked in the oven. Try it to make a peanut butter-and-jelly sandwich.
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A lighter version of a Spanish favorite.
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These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.
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Prune puree or other fruit baby food and applesauce sweeten this moist cake.