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Meaty beef shortribs simmer for hours until tender. A quick blast on a hot grill (or under a broiler) gives them a deliciously smoky flavor.
cooking.nytimes.com
Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St Honoré and tens more desserts The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments
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This quick bread recipe is flavored with sharp Irish cheddar cheese, tart Granny Smith apples, and a hint of sage.
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A pastel scallion sauce dresses the delicate crabmeat and creamy avocado, making a wonderful, quick main dish thats also elegant enough to be a first course at your next dinner party. As an appetizer, it will serve six.
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This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
cooking.nytimes.com
This recipe is by William Norwich and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a scrumptious moist apple cake with a really rich caramel sauce. The recipe comes from Newfoundland.
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Get Cauliflower "Mac" and Cheese Casserole Recipe from Food Network
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Dress up classic pound cake with chocolate chips and a decadent coffee liqueur-enriched sauce.
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This vegetarian tomato and basil tart is a feast and can be served for breakfast, lunch, or dinner with just a salad or some bread.
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This Asian-inspired hummus recipe swaps in edamame beans and toasted sesame oil for the traditional garbanzo beans and tahini.
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Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.