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cooking.nytimes.com
I’ve always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers’ market You can serve this as a dessert, a coffee cake, or a sweet snack.
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Flour tortilla pieces are dipped in canola oil and sugar seasoned with chili powder and cinnamon before being broiled until crisp to make delicious chips with the taste of crispy pralines. They're a great snack for Cinco de Mayo.
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A light, fluffy, and eggy sponge cake baked in an angel food cake pan makes a perfect Passover treat. It's flavored with orange and lemon peel and made with potato and matzo meal cake flour.
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Packed with old-fashioned flavors of molasses and spice, these soft gingersnaps are a crowd pleaser.
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Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavours...
cooking.nytimes.com
I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish It’s a fillet of salmon cured in a mixture of salt, sugar and herbs After two to three days, the fish emerges silky, flavorful to its core and easy to slice
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Get The Peacemaker Recipe from Food Network
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This is a recipe I came up with for a camping trip and since then it has become a staple at all our tailgating events. It is a classic mac and cheese that gets...
cooking.nytimes.com
This is a variation of Amanda Hesser’s croque-monsieur, a ham and Gruyere sandwich topped with béchamel Here, we invite you to pop a fried egg on top Voila
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These breaded and seasoned air-fried mushrooms are crispy on the outside and juicy on the inside.
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Get Butternut Squash Lasagna Recipe from Food Network