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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.
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My son, Paul, really likes this version!
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Cook a little extra potato tonight to make a harvest vegetable pancake later. These mashed spuds boast olive oil in place of butter for a more healthful, but equally delicious, dish.
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Shrimp, bell peppers, and jalapeno are tossed with olive oil and fajita seasoning in this quick and easy recipe for sheet pan fajitas.
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Feed a large crowd on the 4th of July with nicely seasoned pulled pork filled with plenty of garlic.
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Using many ingredients you probably have on hand, you can create this easy, filling, main-dish dinner recipe from Texan chef Tim Love.
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Smoked prime rib, coated in seasoned oil, is reverse seared in the oven producing a crisp crust with a perfectly pink center.
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Fresh cranberries provide tart contrast to the soy sauce and dark beer in this saucy steak recipe.
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A homemade hash brown crust is topped with seasoned ground beef and Cheddar cheese for a quick and easy comfort-food dish.
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Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner. Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package in
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This recipe for springerle uses egg whites for a lighter, crisper cookie. Make a batch ahead of time for beautiful holiday cookie plates.