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cooking.nytimes.com
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal
cooking.nytimes.com
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge You can also simmer the cream mixture (don’t add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
www.delish.com
For when you just can't get enough Twinkie in your life.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A classic strawberry shortcake recipe made with homemade biscuits, sweetened strawberries, and whipped cream.
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These Savory Turkey Hand Pies are a full meal in one convenient, edible package, and a great way to use Thanksgiving leftovers like turkey. It's combined here...
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Get S'mores Pudding Pie Recipe from Food Network
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Just when you thought banana pudding was already perfect.
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This last-minute light and spicy crab bisque will impress everyone at the dinner table.
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Get Peanut Butter Brownie Bites Recipe from Food Network
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To create pretty, slow drips down the side of a cake, let the glaze cool slightly so it thickens a bit. This glaze is shown on Chocolate Beet Cake, but would complement any cake.