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This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked salmon quiche made with a layer of cream cheese and mozzarella cheese is a specialty brunch item for your family and friends.
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Get Deeply Chocolate Gelato Recipe from Food Network
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Get Coco Crispy Mousse Recipe from Food Network
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These fluffy, soft rolls made with butter and love stay soft for days.
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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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Tender cabbage shreds, diced potatoes, and smoked kielbasa bake together in a creamy casserole for a hearty and delicious yet simple Mennonite-style main dish.
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Homemade custard flavored with orange zest is layered with pineapple and vanilla wafers, topped with meringue and baked until golden.
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A nice traditional New York Rye bread made much easier by using the bread machine.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Even though North Africa is not a bastion of macaroni, the flavors of Morocco blend nicely with the dish.
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This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.