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cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
www.delish.com
Use this recipe to make both sweet and savory pastries.
Ingredients: flour, cake flour, salt, butter, water
www.allrecipes.com
This dessert has a cobbler-type pastry baked below the tangy huckleberry filling.
www.allrecipes.com
These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
www.allrecipes.com
This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
www.delish.com
These are far easier to make than you might think and are a thoughtful and impressive housewarming gift.
www.chowhound.com
A sweet and savory dish perfect for warm weather (or when you just need to feel a little tropical).
Ingredients: plantains, butter
www.allrecipes.com
This delicious deep-dish apple pie with a hint of rum is sweetened with creamy caramel sauce.
www.foodnetwork.com
Get Pumpkin Pancakes with Maple Syrup and Nutmeg Whipped Cream Recipe from Food Network
www.allrecipes.com
Bread cubes, currants, raisins, and pecans are the featured ingredients in this pudding spiced with cinnamon, allspice and cloves.