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cooking.nytimes.com
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998 We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009 It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
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Get Four-Layer Birthday Cake Recipe from Food Network
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An easy recipe for a sour cream–banana quick bread.
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Get Strawberry Buttermilk Ice Cream and Waffle Cones Recipe from Food Network
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Get Oatmeal Bars Recipe from Food Network
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From the garlic capital of the universe.
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Get Shrimp Francese Recipe from Food Network
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Get Birthday Cake Blondies Recipe from Food Network
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Creamy, Parmesan-loaded tortellini in a chicken broth soup might be better than the pasta.
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The merging of two Italian-American favorites - chicken parm and pepperoni - are present here in this sturdy, irresistible classic.
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Get Sunny's Easy Baked Sweet Corn Recipe from Food Network
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Get One Dough, Two Cookies Recipe from Food Network