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Inspired by Marcella Hazan's "Fusilli with Creamy Zucchni and Basil Sauce" and then modified beyond recognition.
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The juicier the peaches, the better this luscious summer dessert will be Handle the dough lightly and make sure not to overbake it Assemble the whole thing just before serving, and watch it disappear.
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These crunchy little croutons are a perfect addition to any bowl of soup or stock!
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Mexican chocolate and cayenne lend exotic spice.
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What is Yorkshire pudding? The word pudding conjures up images of desserts, cream, and sweetness and whilst Yorkshire puddings can be eaten as a dessert, they...
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This recipe makes 4 loaves of pretty, eggy challah bread with an extra-sweet flavor.
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A country Jewish recipe to be served at Passover.
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I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.
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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Big Blue Buffalo Jala' Poppers Recipe from Food Network
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Whole kernel corn, cream style corn, sour cream, eggs, butter, and muffin mix makes this yummy corn casserole a side dish everyone will love.