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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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Fresh pears, green bell peppers, and jalapenos form the basis of this interesting relish that's put up in jars.
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Get Jacques's French Potato Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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It is a fresh and colorful salad made with potatoes cabbage, peppers and corn in a tangy Dijon dressing. Full of flavor and loved everywhere I take it. Serve this cold on a hot summer day with a loaf of crusty bread and your favorite cheese.
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The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm field gin. Serve with straws.
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Toasted almonds make a delectable coating for tasty French toast!
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At 611 Supreme in Seattle, authentic Normandy-style buckwheat crepes are filled with either savory or sweet fillings. Let the batter rest overnight before making the crepes.
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A peanut butter and jelly sandwich is dipped in a raspberry liqueur-infused batter and pan-fried into a peanut butter and jelly French toast treat.
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The perfect hybrid of pasta and the classic soup.
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Get Chamomile French Toast Recipe from Food Network
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French toast for a crowd — with no dirty pans in sight!