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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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The tastes of Thanksgiving are perfectly combined in these delicious kosher turkey burgers topped with cranberry sauce.
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These lemon sandwich cookies are unique, sophisticated, delicious, and very easy to make.
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Cakey on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour.
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Chef John's recipe for rhubarb crisp is a classic take on the old-fashioned all-American dessert.
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Use this mild rub on ribs or pork shoulder for a taste that can't be beat!
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
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The lovely Italian salad of sliced tomato, mozzarella cheese, and fresh basil leaves gets a drizzle of sweet, tangy balsamic vinegar reduction for a gourmet summer treat.
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This two-cheese beer fondue is perfect for dipping French bread cubes and vegetables.
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Chef John's recipe for crispy, oven-baked honey sriracha chicken wings is the perfect addition to your Big Game party!