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This impressive standing rib roast is seasoned with a savory blend of spices and herbs, baked with a mirepoix, and served with gravy.
cooking.nytimes.com
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017) It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bake up a batch of these cinnamon and pistachio biscotti for your coffee, to share with friends, or to give as gifts.
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Pumpkin bread gets extra heartiness when made with rolled oats.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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The addition of orange liqueur to chocolate brownies makes this recipe one for the adults.
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Lobster tail meat adds a new twist to the traditional pot pie. It will become a family favorite comfort food!
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To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.
Ingredients: eggs, sugar, flour, baking powder
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.