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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brown rice, butter, fontina
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This simple dish from Pierre Franey is light and delicious It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood The bread crumbs added at the end provide excellent texture.
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These gingersnap and lemon cheesecake bars are an elegant twist on traditional cheesecake bars. Serve chilled.
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Spritz cookies are buttery Scandinavian sweets made by forcing ("spritzing") dough through a press, creating fun shapes.
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A rich chocolate cookie that is easy to make, and irresistible to chocolate lovers.
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Rich chocolate cookies with oatmeal and chocolate chips are sure to be a hit.
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These easy drop cookies have a hint of lemon extract and nutmeg.
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Vanilla-flavored sugar cookies bake up nice and soft. Frost them with an easy icing you can tint to any color.
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The subtle taste of orange is an unexpected, but delightful surprise in these oatmeal and dried cranberry cookies.
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Chocolate-hazelnut spread, cocoa powder, chocolate chips, and chopped toasted hazelnuts make these cookies perfect for Nutella® lovers!
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This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.