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Crusty, cakey, and gooey all at once, this pudding cake is simple enough for the kids to make.
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This creamy, comforting chowder with potatoes, green beans, and corn is a great way to use up leftover cooked salmon in a weeknight dish.
cooking.nytimes.com
Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these They’re inspired by a recipe from “Good to the Grain,” by Kim Boyce, but I’ve cut down on the honey and added chocolate.
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The pastry for these tarts is sweet and buttery and will melt in your mouth. This recipe makes 16 tart shells that are filled with a sweet mixture of apple, walnut and apricot jam. The edges of the dough are pulled up and over each tart and sealed before baking.
cooking.nytimes.com
Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.
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Get Spinach-Artichoke Panini Bites Recipe from Food Network
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Get Fluffy Japanese Pancakes Recipe from Food Network
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The iconic cherry pie with a lattice crust—all that’s missing is a scoop of ice cream.
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Make a classic margherita pizza recipe with a crispy, chewy whole-wheat crust topped with tomato sauce, mozzarella, and fresh basil. Chowhound’s recipe includes...