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cooking.nytimes.com
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity Poundcake crumbs lighten the filling a bit, soaking up the jam
cooking.nytimes.com
This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
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Unexpected guests?  Don't worry, it takes just five minutes and a few on-hand ingredients to make this delectable bean dip.
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Amanda Frederickson's recipe for Acorn Squash Soup.
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These easy breakfast egg white muffins with light Cheddar offer a healthier take on spinach and cheese quiches.
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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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Get Spicy Lamb and Mint Sausage Recipe from Food Network
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A heartwarming soup during the chilly days of fall and winter.
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Prep these fruity, creamy oats the night before and in the morning you've got a quick, fresh breakfast.
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A healthy spaghetti with roasted vegetables, pine nuts, and olives recipe.
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.