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Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.
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This Passover matzo granola recipe bakes matzo pieces and pistachios in a buttery maple glaze before tossing them with dried apricots and raisins.
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This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee She traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at her Thanksgiving dinner, next to the roasted bird and mashed potatoes The yolk-rich noodles, rolled and cut with a knife, are dried out for some hours at room temperature
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Baklava pastry recipe, layers of phyllo dough filled with honey, walnuts and pistachios.
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
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Instant chocolate hard shell for topping ice cream is quick and easy to make using 2 simple ingredients: chocolate and coconut oil.
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Almond and coconut flavors complement the apples beautifully! Granny Smith apples work best, but any will do. Serve with warm custard for a simple yet delicious Autumn dessert.
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These cherry snowball cookies are quick, simple, and a delicious variation on the classic!
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This is a pecan pie with a fruity twist. Coconut and plump raisins are stirred into a sweet pecan pie filling and baked. Serve with vanilla ice cream or freshly whipped cream.
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Cool down—while transporting to the tropics—with layers of buttery graham cracker crust, pineapple, and whipped cream cheese.
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The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey