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In this French-German version of pizza, Chef John uses bacon, onion, and a creamy cheese mixture as toppings for these savory tarts.
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When I first started playing with this ice cream recipe several weeks ago, I was curious as to how much difference the type of chocolate used would impact the...
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Deep, dark, dense chocolate brownies have buttery chunks of macadamia nuts.
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A sweet and tender pastry crust is filled with a tangy lemon curd filling.
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This recipe is by Corby Kummer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
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Basically an excuse for cheddar lovers everywhere to drink melty cheese.
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Baked macaroni is made extra creamy with the addition of sour cream and cottage cheese for a rich meal the whole family will enjoy.
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Italian bread is drenched in a butter and herb mixture, then loaded up with mozzarella cheese!
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Crisp on the outside, creamy on the inside, these mini pinwheels can be frozen, then popped in the oven for a ready-in-ten-minutes snack.
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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.