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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Finally, a real Danish dough for making Danish pastries just like the bakery. This can be used as a base for cheese or fruit Danishes, or elephant ears and bear claws. Try different preserves, pie fillings, and custards for filling.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Grated tapioca (yucca) root makes a delightful steamed cake in this recipe.
www.allrecipes.com
Chef John's tender, flaky pastry is perfect for tarts, pies, or hand pies. His secret is frozen butter cubes, ice water--and a food processor.
Ingredients: pie dough, flour, butter, sugar, salt, water
www.chowhound.com
Garlicky lamb gains a tart edge from pomegranate juice.
www.delish.com
A little green curry and fish sauce gives hot wings Thai flavor.
www.allrecipes.com
Cooked potatoes, onions and carrots are pureed with milk in this soul warming soup seasoned with thyme, bay leaf and parsley.
www.allrecipes.com
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
www.foodnetwork.com
Get Root Vegetable Gratin Recipe from Food Network
www.delish.com
A pinch of cayenne pepper adds a spicy kick to these savory cookies, flavored with both sharp cheddar and smoked Gouda cheese. If you prefer, you can replace the smoked Gouda with Gruyère.
www.foodnetwork.com
Get Baguette Stuffed with Brie and Cherries Recipe from Food Network