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cooking.nytimes.com
This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish Do not worry about the salt; most of it will go out when the tomatoes are drained.
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Get Spicy Mango Salad Recipe from Food Network
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Peaches and raspberries baked in an easy press-in crust with a streusel topping.
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These zesty ham croquettes are packed with leftover ham, dried onions, garlic, bread crumbs, and Cheddar cheese, lightly breaded and fried.
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Our version of the popular Girl Scout Samoa Cookie made with a combination of shortbread, caramel, coconut, and chocolate.
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Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.
cooking.nytimes.com
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
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The spelt flour in these chocolate brownies provides a rich, nutty flavor.
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Get Grape Jelly Breakfast Tarts Recipe from Food Network
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This blackberry chiffon pie recipe fills a vanilla wafer crust with airy blackberry-lime chiffon that is topped with whipped cream and fresh berries.