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cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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This is the recipe for my grandma's rice. Being Hispanic, this is about as Mexican as you can get. Good as a side dish, or in a taco with ground beef.
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Get Red Wine Spaghetti with Meatballs Recipe from Food Network
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Get 10,000 Island Dressing with Layered Salad Recipe from Food Network
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Get Turkey Tetrazzini Recipe from Food Network
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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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Get Fulton Fish Market Cioppino with Sourdough Croutons Recipe from Food Network