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This chocolate chip cookie recipe uses cookie butter to raise the cookie quotient of everyone's favorite cookie type.
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These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any.
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Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
www.simplyrecipes.com
Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
www.delish.com
This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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Fish sauce and sesame oil give this dish a distinctive flavor, and hot green chile peppers ensure it will be spicy. This simple dish takes only minutes to prepare.
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Beer, jalapeno peppers, and onions make this bread a savory treat.
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It's about time the whoppie pie, that classic New England treat with the silly name, got a bit of a twist.
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Baking mix is the secret ingredient that makes these peanut butter blossoms a quick and easy treat everyone will love.
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These no-bake peanut butter oatmeal cookies are simple to prepare and use 6 ingredients you probably have on hand.
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This recipe for Israeli tahini cookies is quick and easy to prepare using only 5 simple ingredients producing a lightly sweet dessert.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.