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This is my Brazilian mother's recipe for lasagna. She used ground beef in the sauce and filling and I added the artichokes to the recipe because I love them...
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Get Lemony Sunshine Cupcakes Recipe from Food Network
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Better than a box of chocolates, this dessert is triply indulgent. The cocoa shell forms a crisp rectangular foundation for two decadent fillings: creamy, tangy mascarpone cheese and generous rosettes of silky-smooth espresso-flavored chocolate ganache. T
cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese.
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These crunchy little tacos are easy to make and packed with flavor.
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I've been making this gluten free vegan vanilla ice cream for the last couple of years. Way back when in my New York days, my raw food friends turned me on to...
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This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This magical confection is part pudding, part cake, entirely delicious.
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Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
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Get Champagne-Infused Blackberry Soup with Sour Cream Sorbet Recipe from Food Network