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Espresso-flecked morning muffins with a big, walnut-crusted top.
cooking.nytimes.com
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
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.allrecipes.com
These moist and rich chocolate cookies, enriched with oatmeal and raisins, are a delicious alternative for an egg-free and gluten-free diet.
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A delightful twist on a family favorite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.
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Use this recipe to make both sweet and savory pastries.
Ingredients: flour, cake flour, salt, butter, water
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This dessert has a cobbler-type pastry baked below the tangy huckleberry filling.
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These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
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This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
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A sweet and savory dish perfect for warm weather (or when you just need to feel a little tropical).
Ingredients: plantains, butter
www.delish.com
If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.