Search Results (16,494 found)
cooking.nytimes.com
It would be hard to find a simpler meal than Mr Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat
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What an unbelievable combination! My quest for the best Key Lime pie led me to develop this recipe.
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With this simple whole wheat pizza dough recipe from chef Wolfgang Puck, you can make any kind of pizza you want: just add the toppings of your choice.
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Strips of beef round steak are browned and slow-cooked for hours in a creamy, cheesy sauce for a comforting main dish that's great served over mashed potatoes or egg noodles.
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This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No...
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 20 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pan-fried chicken simmers in a creamy Marsala sauce in this quick recipe.
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These delicious vegan sugar cookies are so easy to make; they keep their shape when baked and are perfect for decorating Christmas cookies!
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Taco seasoning and Mexican cheese blend gives these turkey wraps a south-of-the-border-inspired flair perfect as appetizer bites.
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This is a recipe for classic sugar cookies. Get creative and make or cut fun shapes, and use colored sugar, if desired.
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Keep this on hand for pancakes, shortcakes, or drop biscuits.
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Plump little pumpkin fritters with a hint of curry.