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cooking.nytimes.com
In Catalonia, many of the rice dishes are made with short grain rice The pillowy texture of the short grains reminds me of tapioca, with a grainier bite Short grain rice is also starchier than long grain, which helps the eggs bind the custard
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Fresh cilantro and parsley make this stew beautiful and delicious. Fish and bowtie pasta are added to a brightly seasoned stock of tomatoes, cinnamon, paprika, and Worcestershire sauce. Ready in minutes.
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Get Homemade Cranberry Nut Granola Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We cannot tell a lie -- this easy Bundt-style cake is made with cherry pie filling. The chocolate chips and walnuts add a nice crunchy texture and flavor. Finish with just a light dusting of confectioners' sugar -- no frosting needed.
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This is a lovely cake to make when peaches are ripe. It is a lemon cake filled with fresh peach slices.
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These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware...
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A wonderful holiday dessert filled with holiday flavors!
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Get "Pre Game Jitter Caramel Apple Fritter" Recipe from Food Network
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This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior.
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This is a knockout variation on a popular dessert!
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This semolina halva is doused in a clove and cinnamon syrup right after it's baked to yield a rich and sweet Greek-inspired dessert.