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Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that's flecked with minced lemon verbena.
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Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.
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Get Lingonberry Stuffed Meatballs Recipe from Food Network
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Get Cherry Cheesecake Pizza Pie Recipe from Food Network
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A simple egg and milk custard is cooked up on the stove. When it begins to thicken, creamy peanut butter and dash of vanilla are swirled in. This luscious custard is then poured into a pre-baked pastry shell and chilled. Top with freshly whipped cream and a drizzle of milk chocolate syrup.
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There 's chocolate chips, squares of unsweetened chocolate, and lots of eggs and milk in this creamy, rich pie. The filling is cooked up until thick and lovely and poured into a baked pie shell. It can be made two days in advance.
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Baked in muffin cups, these individually sized cornbread cups make a perfect autumn side dish.
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Chocolate chips and cocoa team well with banana in these lovely muffins that are made even more delicious with the addition of vanilla.
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Cabbage leaves filled with ground beef and rice are simmered in tomato soup for this Polish-inspired favorite.
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All the flavor of meatball parm in one perfect bite.
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Ground turkey meatballs nicely spiced with curry powder, cumin, and ginger can be served with pita bread and hummus.