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cooking.nytimes.com
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
www.allrecipes.com
A moist cakey vanilla base is coated with a layer of melted marshmallow, then topped off with a chewy butterscotch peanut layer to make an irresistible treat.
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These quick and easy salted nut bars are made with butter, marshmallows, crispy rice cereal, peanut butter chips, and salted peanuts.
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The vanilla-flavored cream cheese layer is stirred up and spread over the bottom of a prepared deep-dish pie crust. Pecan halves are arranged on top, and then a sweet, thick mixture of corn syrup and chocolate is carefully poured over that. The pie is baked until set and served at room temperature.
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This traditional Kentucky Derby treat has a sweet pecan filling with chocolate chips and a touch of bourbon.
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A great big crust that holds up very well to a large ice cream pie. Top with favorite ice cream and lots of gooey toppings.
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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
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Light and flaky catfish is quickly broiled and topped with a tropical fruit and corn salsa. Serve with white rice for a beautiful light supper.
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Cranberries and walnuts are folded into a buttery white chocolate and condensed milk base to make this pretty fudge with a hint of nutmeg.
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Oats, flax seed, peanut butter, and chocolate chips are mixed together into compact, energy bites for on-the-go snacking.
cooking.nytimes.com
To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck The change has caused a subtle shift in the conversations about the approaching holidays The traditional complaints -- "Aaugh
www.delish.com
Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.