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cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Coconut Soup Recipe from Food Network
www.chowhound.com
A chili that is sure to warm you up from the inside! I like to serve my chili with a peanut butter sandwich.
www.allrecipes.com
Strips of carrot, bell pepper, cucumber and shredded red cabbage and more are rolled into rice noodle wrappers and served with a creamy peanut sauce.
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Sweet Georgia peaches are topped with homemade biscuits creating a bubbling Southern-style peach cobbler perfect for summer nights.
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I invented this after being given an SUV-load of okra that I had no idea what to do with.
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Sohui Kim's recipe for Brussels Sprouts Caesar Salad from her cookbook, The Good Fork.