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To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley. Add enough matzo meal to form balls and drop into boiling chicken broth. It couldn't hurt!
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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 for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
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This decadent cheesecake combines all the flavors of Mississippi Mud Cake - chocolate, marshmallow, and pecan.
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Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The accompanying marbled eggs are created by dipping more truffles into melted white chocolate swirled with blue food coloring.
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Spiced pastry cream sandwiched between layers of chocolate cake make for a decadent Halloween treat.
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Get Chocolate Black-out Cake with Ganache Drizzle Recipe from Food Network
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Get Chocolate Cupcake "Sandwiches" with Easy Chocolate Mousse Recipe from Food Network
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This no-bake cheesecake has a light texture that's less dense than baked cheesecake. The filling stars cream cheese, rich mascarpone cheese, and fresh whipped cream, which you'll combine and spread over a homemade chocolate graham cracker crust. Make the stars and stripes with fresh strawberries and blueberries. It's so easy!
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The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process