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Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This picture-perfect focaccia is a beautiful (and edible!) piece of art that looks complicated but actually comes together quickly.
www.chowhound.com
This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island
cooking.nytimes.com
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston You can find similar ones served all over South Texas, often served with rice and refried beans I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper
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A German chocolate cake recipe made with layers of sweet chocolate cake, toasted coconut, and nuts topped with a light vanilla buttercream.
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Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese for an awesome egg bowl breakfast.
www.delish.com
No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.