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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bake up a batch of these cinnamon and pistachio biscotti for your coffee, to share with friends, or to give as gifts.
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Pumpkin bread gets extra heartiness when made with rolled oats.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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The addition of orange liqueur to chocolate brownies makes this recipe one for the adults.
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Lobster tail meat adds a new twist to the traditional pot pie. It will become a family favorite comfort food!
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Get East Meets West Burgers Recipe from Food Network
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Whole wheat bread adds wholesome nutty flavor to these golden and crisp stuffing balls made with onion, celery, eggs, and fresh parsley.
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These granola bars pack well for mid-day snacks or hiking trips. Vary the ingredients for variety or to make them more wholesome. I make two versions--this one if for my sweet-tooth husband--the other for myself, contains 1 c. dried fruit and nuts instead of chocolate chips and marshmallows. Be creative!
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Hummus, Parmesan cheese, and pea shoots give the classic turkey sandwich a flavorful twist.