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Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall’s harvest.
Ingredients: milk, grapes, sugar, flour, salt, butter, grappa
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Try Chef John's classic and surprisingly easy technique to give russet potatoes a unique, creamy inside texture and a crunchy brown crust.
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Corn bread goes with chili and in dressing during the holidays This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both) It’s a basic recipe, made in a cast-iron pan to create a crunchy crust
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Get Asparagus Casserole Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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Farm-fresh green beans are blanched, then stir-fried with butter, olive oil and diced garlic, and seasoned with lemon zest, parsley and lemon juice in a fast, versatile side dish.
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The ambrosial pairing of chocolate and almonds distinguishes this bread machine recipe that also calls for cocoa and almond extract. Slather a slice with a delightful orange butter.
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This imaginative barley and pine nut side dish will bring tasty excitement to your table!
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Kielbasa sausage is slowly simmered with a sauce that's not to sweet, not too sour.
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Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!
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Little mini-apple crisps baked in buttery sweet oat cups make yummy one-bite treats.