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cooking.nytimes.com
The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
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A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
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Mmm ... fudge.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is one of my mother's refrigerator cookies that she made when I was little. The old fashioned sugar cookies that you have on your home page is exactly what mom used to make. They are wonderfully soft and a touch of nutmeg in them. You could not believe how many memories it brings back to me. This is another memory to enclose to you. This is a sandwich type cookie spread with jam in the center.
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This healthier apple crisp has all the traditional ingredients including apples, brown sugar, and cinnamon, but with less sugar, whole wheat instead of white flour, and the addition of walnuts.
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The addition of orange liqueur to chocolate brownies makes this recipe one for the adults.
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Leeks add a mild oniony flavor to these terrific mashed potatoes.
Ingredients: potatoes, leek white, salt, milk, butter
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A no-bake blueberry delight for the cheesecake lover!
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Dragon fruit (also known as pitaya) is joined by fresh tangerine and basil in this refreshing Vietnamese drink.
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Looking for an easy-to-make dish that's loaded with flavor?  Try this family-pleasing dish that mixes picante sauce, brown sugar, and mustard to make a savory sauce for moist and juicy baked chicken.