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Chocolate chip cookies with nuts, made rich with freshly ground whole wheat flour.
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Perfect for breakfast, lunch, or dinner, the crispy tortilla crust makes this tasty quiche a snap to prepare.
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Eggplant deluxe! Put a little kick in your next eggplant feast.
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This quick and easy coffee cake is made with yellow cake mix and filled with a brown sugar and walnut streusel.
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Duhallow (a buttery, creamy new semi-soft farmhouse cheese out of County Cork Ireland) is added to tender grits and baked to create a mouthwatering soufflé all you need for a wholesome lunch.
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Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it It's perfect for a snack or a quick, simple meal The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
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Get Apricot Clafouti Recipe from Food Network
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use this Thai-inspired weeknight recipe to turn leftover rice into fragrant fried rice with eggs, marinated chicken, and fresh cilantro.
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Get Elvis Pancakes Recipe from Food Network
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For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.