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These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.
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This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.
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Grilled cheese gets a makeover inspired by white pizza in this quick and easy recipe featuring 3 cheeses, rosemary, and sauteed onions.
cooking.nytimes.com
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
Ingredients: cloves, rosemary, olive oil, lamb, pecan
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Make these delectable carrot cake muffins and you'll have a cross between a cinnamon bun and carrot cake cupcakes for a treat the whole family will love.
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If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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Whole wheat bread and oats steep in milk, then bake together with bananas, raisins and brown sugar for a sweet, wholesome dessert.
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A delicious chiffon pie made with freshly grated coconut and a vanilla wafer crust.
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This recipe for versatile French mushroom paste made with shallots and butter is great with eggs, or simply spread on toast.
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This recipe makes a simple side of garlic and parsley-seasoned linguine to with any meat, poultry, or fish.
Ingredients: linguine, butter, garlic, parsley, salt