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Stroganoff actually has a French connection going back to the 19th century Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French cooks, who were always looking for ways to give French dishes a Russian twist One of the most prominent families of the time was the Stroganoffs, who spent much time in Paris and had developed a love for French cuisine
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Get La Isla's Stuffed French Toast Recipe from Food Network
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This recipe is by Joanna Pruess and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet potato pie to accompany your sweet potato casserole at Thanksgiving.
cooking.nytimes.com
This is quite possibly the best pumpkin pie recipe out there Why It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff (although canned works just fine, too)
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Fresh, juicy peaches, strawberries, blueberries, and raspberries bake up in a pie that just screams 'summer is here!'
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Get Harvest Spice Cookies Recipe from Food Network
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This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving It may be your first course, one that’s deeply flavored but not dense and heavy Or you could ladle it into small cups for guests to sip as an hors d’oeuvre before they are seated
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Get Halloween Spice Cake Recipe from Food Network
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Get Christina's Beer and Onion Pancakes with Maple Walnut Beer Syrup Recipe from Food Network
cooking.nytimes.com
This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it’s easier than pie to make You can make individual soufflés or one large one.