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This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.
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Buttery bar cookie with a sweet layer of raspberry jam in the middle. Simple to make but they look like you bought them.
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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Leeks add a mild oniony flavor to these terrific mashed potatoes.
Ingredients: potatoes, leek white, salt, milk, butter
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Get Fettuccine with White Truffle Butter and Mushrooms Recipe from Food Network
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Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Want to say "be mine" in style? Present your beloved with a cluster of white chocolate-vanilla candies tucked into a nest of dark chocolate curls.