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This recipe is by Trish Hall and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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These twice-baked potatoes are given a creamy and cheesy texture through the addition of sour cream and Monterey Jack cheese.
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Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness.
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Quinoa chocolate cake, made without flour, is a delicious gluten-free dessert with double the chocolate in every bite.
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Fresh asparagus and mushrooms are wonderful when baked together in a cheesy frittata!
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Succulent pork chops topped with a spicy apple and onion topping and finished with cheese. Perfect with braised cabbage.
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Unsweetened cocoa and milk are cooked up with sugar, egg yolks, butter and flour until thick and very creamy. This rich filling is then poured into a prepared pie crust and topped with a fluffy meringue.
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What a way to celebrate summer! This moist cake can be made quickly using cake mix, strawberry gelatin and frozen strawberries.
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This old-fashioned rhubarb cobbler is easy to make and tastes just like the cobbler grandma used to make.
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Chef John uses a generous ratio of nuts to pastry in his baklava, a delicious, sweet confection with crisp phyllo layers throughout.
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Fresh blueberries and cream cheese are sandwiched between two slices of whole wheat bread and topped off with homemade orange maple syrup.