Search Results (7,484 found)
cooking.nytimes.com
This is similar to the original recipe that began the red velvet craze It was developed by the Adams Extract company in Gonzales, Tex The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
www.foodnetwork.com
Get Meat Pies Recipe from Food Network
cooking.nytimes.com
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
www.foodnetwork.com
Get Brisket Tacos With Red Cabbage Recipe from Food Network
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Birthday Cake Blondies Recipe from Food Network
www.foodnetwork.com
Get Tomato and Goat Cheese Tarts Recipe from Food Network
www.foodnetwork.com
Get Pizza on the Grill with Sausage and Mozzarella Recipe from Food Network
www.foodnetwork.com
Get The Best Gingerbread Cookies Recipe from Food Network
www.foodnetwork.com
Get Super Chocolatey Buttons Recipe from Food Network
www.foodnetwork.com
Get Arepas with Black Beans, Mango and Avocado Recipe from Food Network
www.foodnetwork.com
Get "Greek Salad" Penne Recipe from Food Network