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Making your own buttery croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent.
Ingredients: water, yeast, sugar, bread flour, salt, butter, egg
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Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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A grilled cheese sandwich recipe that's melty from the Gouda, sweet from the pear, and a little sour from the toasty rye bread.
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Get Baked Fish Sticks Recipe from Food Network
cooking.nytimes.com
Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share) But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don't let their mini size fool you, these slow-cooker party meatballs are packed with flavor.
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A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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These cookies are wonderful to have on the full moon. Try serving them with butter.