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cooking.nytimes.com
A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream This formed a bond between them all
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Who knew guac and grilled cheese were meant to be together?
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Get Pizzelle Recipe from Food Network
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The addition of chopped apples and browned sausage are what make this bread stuffing unique. This recipe yields enough dressing to stuff a 10 to 12 pound turkey.
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Guests can't get enough of this 'to die for' appetizer. It perfectly balances sweet and savory flavors.
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Get Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce Recipe from Food Network
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Use this frosting generously on your favorite cakes and cupcakes.
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Recipe for Samosas in Lettuce Cups with Chili Sauce, as seen in the March 2007 issue of 'O, The Oprah Magazine.'
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Chef John's garlic naan are made with a simple dough enriched with yogurt and homemade garlic butter and cooked in a blazing hot cast iron skillet until nicely charred.
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This braised cabbage recipe incorporates the traditional flavors of caraway and vinegar with plenty of butter to make a versatile side dish.
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Cubed chicken breast is cooked with a cream sauce and served in a tortilla. Corn or flour tortillas can be used.
cooking.nytimes.com
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile The raw brussels are then added to the pan