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cooking.nytimes.com
Like all the best devil’s food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress
www.simplyrecipes.com
Appetizer-sized empanadas, or turnovers, stuffed with a curried ground pork picadillo, and baked until golden brown.
www.chowhound.com
A vegetarian Moroccan stew recipe similar to a tagine, with butternut squash, beets, chickpeas, and harissa served over couscous.
www.chowhound.com
This braised leg of lamb recipe is a festive main dish for all celebrations, especially Easter and Passover.
cooking.nytimes.com
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
www.chowhound.com
Make an indulgent and irresistible combination of spicy, crunch, and creaminess with Chowhound's chilaquiles recipe. This Mexican dish goes well with anything...
www.foodnetwork.com
Get Camouflage Salad Recipe from Food Network
www.delish.com
Seared lemons and fresh herbs add some much-needed zing to pasta night.
www.allrecipes.com
This is an unusual cabbage salad with crunchy ingredients like toasted nuts, sesame seeds and Ramen noodles. It 's dressed with sweetened vinegar and oil, tossed and served.
www.allrecipes.com
Lemon extract provides the flavor point in this citrus loaf, gilded with a sweetened orange juice sauce.