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Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.
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In a large stockpot over medium heat, melt the butter and add the oil, onions, pepper, parley, garlic, half of the cabbage, wine, salt, and pepper and cook until...
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Creamy polenta with Parmigiano-Reggiano cheese makes a luscious base for sausages simmered in a spicy, robust sauce.
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Get Triple Chocolate Cookies Recipe from Food Network
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Your new favorite excuse to eat sprinkles for breakfast.
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Get Tiny Lemon Angel Cakes with Lemon Confit Recipe from Food Network
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An easy almond biscuit shortcake recipe with roasted fresh figs and whipped cream.
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Get Quattro Formaggi Pizza Recipe from Food Network
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A rich roasted banana split recipe with homemade frozen yogurt and hot fudge sauce.
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Get Mac Attack Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is not your regular potato salad. Potatoes are combined with roasted peppers, olives, onion and sweet pickle in a lime dressing. Try this when you want to be a little different.