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Smoked cheese and fire roasted tomatoes give this mac & cheese a twist on this favorite comfort food.
cooking.nytimes.com
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche — all amendments of pirog, the more general Russian word for pie Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The malted milk balls retain their crunch in this milk chocolatebased brownie topped with a malted milk glaze, more malted milk balls, and a milk chocolate drizzle.
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Had a not so good recipe my friends at Chow helped me fix and I tell you, they are good muffins now! Moist, healthy, and a little sweet surprise in the middle.
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A rich ice cream cake recipe, with layers of chocolate cake and coffee ice cream, under chocolate ganache, toffee bits, and chopped almonds.
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Get Pastitsio Recipe from Food Network
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Get Cape Cod Chopped Salad Recipe from Food Network
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Get Red Velvet-Cherry Cake Roll Recipe from Food Network
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Get Danish Meatball Burgers with Pickled Red Cabbage Recipe from Food Network
cooking.nytimes.com
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.