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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards Recipe from Food Network
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This cheesecake truly is salty-sweet at its best.
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Tart summer berries and sour cream upgrade ordinary cake mix into an 2 stacks of elegant cheesecake bound by zesty lemon curd and lime whip.
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Chicken breasts are gently poached in wine-flavored liquid, then sliced on the bias and served warm or cool with a garlic and ginger-flavored green onion sauce that looks like pesto.
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The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.
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Sweet potatoes are baked with an apricot sauce and chopped pecans. Would Aunt Birdie steer you wrong?
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Carrots and Brussels sprouts are glazed with a beef consomme sauce creating a colorful addition to the Thanksgiving table.
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This recipe uses cherries, walnuts, and chocolate to make a rich cookie that's great for entertaining.