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This simple, slightly sweet corn bread is made in the versatile cast-iron skillet.
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These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.
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A yeast bread flavored with mozzarella cheese and basil is baked in rounds, then cut into wedges for serving. It's perfect with soup.
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
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This delicious recipe for an almond tart comes courtesy of Jesse James.
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These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
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This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that’s gently perfumed with mastic You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops
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These no-guilt mozz sticks are even better than the real deal.
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This is a very old recipe from at least the 30's. The name comes from the old expression meaning 'great'.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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One large russet potato, one egg, and some flour make enough delicious and tender gnocchi for 2 main courses or 4 appetizer servings.
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Homemade pizza dough gets an interesting twist when rye flour is added to the dough for a nice change from the traditional crust.