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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
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Get Blueberry-Oatmeal Crisp Recipe from Food Network
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A sweet and dense apple filling is sandwiched between 2 tender shortbread crusts in this easy and crowd-pleasing recipe for pie bars.
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Get Vidalia Onion Rings with Beer Mustard Recipe from Food Network
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Get Biscotti with Dried Cherries, Chocolate and Almonds Recipe from Food Network
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This yeasted bread ring, called Rosca de Reyes in Mexico, is a time-consuming but rewarding treat to make at home to celebrate Epiphany.
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Get Shoofly Pie Recipe from Food Network
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Mexican-style brioche with a crunchy, sweet topping.
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Bar cookies with two layers of filling, date and orange. These are awesome cookies - My mother used to make these every Christmas!
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Get 4# Apple Pie Recipe from Food Network
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Get Pear Cobbler with Cranberry Streusel Recipe from Food Network
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Crumbly Oat and Apple Bars