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My friend Kris and I adapted this fantastic recipe from the November 2007 edition of Delicious Magazine in Australia. My all-time favorite recipe and food publication...
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For when you just can't get enough Twinkie in your life.
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For your next potluck, indulge the crowd with this trifle of almond cake with layers of cannoli cream, chocolate chips, and whipped cream.
cooking.nytimes.com
When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top Not so here This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that’s good enough to stand on its own
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Get Mashed Maple Bourbon Sweet Potatoes Recipe from Food Network
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Get Petit Fours Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It’s related to carrots, parsley and fennel) Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached
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Get Buche de Noel Recipe from Food Network
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Get Vegan Quinoa-Cranberry Stuffed Acorn Squash Recipe from Food Network
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Get Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese Recipe from Food Network