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Pretzel > blanket any day.
cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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Packed with whole wheat flour, bran, and germ, this brown bread moistened with buttermilk is a whole grain version of Irish soda bread.
cooking.nytimes.com
This recipe is by Oliver Strand and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for breakfast empanadas
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets and bakes them.
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A fast and simple tart made with puff pastry, goat cheese, fresh cherry and grape tomatoes, and drizzled with a balsamic vinegar reduction.
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Shredded carrots and zucchini added moisture and flavor to cakes, so why not beets? This recipe combines all three with ground hazelnuts, plenty of vanilla, a...
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Put the carrot pulp from your juicer to good use in these lightly sweetened muffins made with oats, spelt flour, applesauce, and raisins.
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