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This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Moist oatmeal cookies are given a healthier and tastier boost with whole wheat flour, rolled oats, and dates.
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Homemade chicken pot pie filled with carrots, corn, and green beans is a warm and comforting meal for cold winter evenings.
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Buttery cookies with a pecan-cinnamon swirl filling are easy to make and a hit with kids of all ages. The recipe makes three rolls of dough, which can be frozen until ready to bake.
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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
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This recipe combines chicken breast, curry powder, rice, chopped apple, and cream for lovely, Indian-inspired soup. You will need about an hour to prepare this soup.
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This recipe is very moist and rich. I have also made it in loaf pans, and given it away for holidays.
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Oatmeal cookies with all the trimmings. A delicious snack anytime.
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A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic, but it doesn't take much time to pull together.
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Food & Wine's Grace Parisi likes using a mix of shiitake, oyster, chanterelle, and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.
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Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.
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A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill.