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cooking.nytimes.com
A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo’s Italian restaurant on the Upper East Side As I cruised the wine list, Mr Luongo suggested a Barbaresco he had just acquired
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This is a rich, moist and delicious spiced pound cake I have had since 1974 and always make it during fall and winter months. The cake needs no frosting except maybe a dusting of confectioners sugar.
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Chopped apples, walnuts, raisins, and cinnamon flavor this delicious noodle pudding that's baked in the microwave.
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Fireball isn't just for drinking.
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This praline pecan French toast casserole is a decadent way to enjoy a special brunch. Start it the night before and bake it the next morning.
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These fun and easy rolls with a swirl of cinnamon sugar and warm caramel topping make a sweet and buttery brunch treat your kids will love.
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Pumpkin-flavored cheesecake bars on a homemade crust studded with pecans make a delightful treat.
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This zucchini bread uses applesauce to keep a moist texture.
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Onions are slowly cooked, then combined with beef broth and white wine in this simple onion soup.
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A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead.
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Beaten egg whites are carefully folded into the lovely lime filling to create a light and airy texture. The pie is baked in a graham cracker crust, frozen and topped with freshly whipped cream just before serving.
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Mix walnuts, pecans, almonds, and cashews with a sweet and salty spice mixture before roasting them to crunchy perfection.