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The cooking method here is direct heat Suggested wood: hickory, pecan, oak.
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A rustic tart with a delicate filling. Recipe with step by step picture here: http://dulcisinfurno.blogspot.com/2010/01/crostata-rustica-alle-pere.html
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This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States.
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This recipe puffs up to make great Sugar cookies. My Great Grandfather was a baker, and this is the kind the bakery made.
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This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version.
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Give your tabbouleh salad a refreshing, gluten-free twist by using this recipe that calls for quinoa, currants, almonds, and lime juice.
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My brother loved this pie so much that he learned to make it.
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Try this no-fuss chocolate fudge banana bread that gets its moist and gooey texture from olive oil, overripe bananas, and fudge pudding mix.
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Use cookie cutters and decorations for holiday cookies.
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Make shredded barbeque-style beef in the slow cooker with some onion, tomato sauce, vinegar, dry mustard, and chili powder.
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Some people like to make an angel food cake as a birthday cake. I have made this one before, and it was great. I made a butter icing, and just tinted the color I wanted. I put in those little dragees you see in the store inside the batter.
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Fluffy banana muffins are ready in less than an hour and make the perfect on-the-go breakfast.