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This version of the Christmas yule log, or bûche de Noël, has devil's food cake layers, a cherry–whipped cream filling, and bittersweet chocolate frosting.
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Klaichas are a national treat from Iraq. Traditionally, they press them into special moulds similar to tabis, but I just press them with the prongs of a fork...
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Pork, onion, rice and seasonings are tucked inside these bundles of cabbage simmered in a mushroom broth. Then they are topped with a tomatoey sauce. These are especially delicious served with potatoes.
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Get Zucchini-Tini Recipe from Food Network
Ingredients: zucchini, syrup, sake, gin, sugar, water
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These bars have an easy crust, a buttery almond flavored layer, and an almond icing. Serve as a dessert or as a breakfast Danish.
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A high-tech approach to a traditional Persian dish.
Ingredients: basmati rice, water, salt, oil, butter, saffron
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Follow this recipe carefully and you will be rewarded with these delicate, filling-free Chinese steamed buns. You can also use this recipe to make the traditional filled versions.
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These meatballs with sundried tomatoes have a kind of sweet kick to them.
cooking.nytimes.com
Paul Arguin, an epidemiologist, relaxes by making pie This one, with its generous amount of fruit and sweetness from maple syrup, won the blueberry-division prize in the 2017 National Pie Championships A few tricks raise it above other blueberry pies
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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Fresh whole wheat chapati is quick, easy, and delicious; perfect with butter, as an accompaniment, or as a wrap!
Ingredients: whole wheat flour, salt, water