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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
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This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Espresso-flecked morning muffins with a big, walnut-crusted top.
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Get Sirloin With Teriyaki Broth Recipe from Food Network
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Bacon and apple flavors infuse these pan-seared pork chops served with a rich pan sauce.
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Get Gingerbread Platter and Bowl with Candied Walnut Mousse and Cinnamon Sugar Chips Recipe from Food Network
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Get Gingerbread Platter and Bowl with Candied Walnut Mousse and Cinnamon Sugar Chips Recipe from Food Network
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Recipe courtesy of Stephanie Izard, winner of Top Chef, Season 4.
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Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.
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Plump little Chinese peanut cookies have that melt-in-your-mouth quality.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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Applesauce sweetens this classic Dutch Baby (puffed pancake). Spread with a bit of melted butter, dusted with confectioners' sugar, and topped with streusel for a delicious brunch offering.