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cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
In this simple and delicious recipe, fresh brats are cooked in a large pot with beer, butter, and sliced onions, then grilled until brown and irresistible. Serve with brown mustard and hoagie rolls.
www.chowhound.com
It’s our take on the salad served at Monk’s Café of Seinfeld fame: big lettuce, big carrots, but our tomatoes are not quite like volleyballs.
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Fresh summer raspberries in raspberry jam on a buttery crust.
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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A fun, healthy Buffalo cauliflower recipe with blue cheese dressing.
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Topped with lemony blueberries, this no-bake Greek yogurt and cream cheese cheesecake gets a little help from gelatin as it sets over a browned butter graham cracker crust.
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These carrot, pineapple, and chocolate chip cupcakes are baked in a Panasonic CIO and decorated to look like pumpkins with orange frosting.
www.delish.com
Fresh spring vegetables like asparagus and peas add a light touch to this classic, creamy Italian dish.
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In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.
www.allrecipes.com
This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'