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This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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These mints were always a part of the holiday cookie exchanges in Nebraska.
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It is a variation of my sweet potato pie without the crust. Many of my friends including myself are in our sixties and we love our desserts especially the fattening...
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This is my great-great grandmother's Solvak Easter bread recipe. From Mrs. Anna Haschak. Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia...
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Cute chocolate cherry mice have a pointy chocolate kiss face, a cherry stem tail, two little almond slices for ears, and bright red candy eyes.
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A delicious bowl of chocolate dirt with candy worms sticking out of it is perfect for Halloween, and so easy a kid can make it.
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Get Brigadeiros Recipe from Food Network
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Korma is a popular spiced curry stew prevalent throughout Pakistan and India.
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This quick and easy lime fudge dessert is a light and delicious crowd-pleaser.