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cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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A sweet plantain dough is filled with a thick cinnamon cream to make these fried empanadas, which are a decadent Salvadoran treat.
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Get Mushroom and Brie Soup Recipe from Food Network
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Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
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Get Fancy 5-Minute Grilled Cheese Recipe from Food Network
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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Want to add a spicy kick to your burgers? These Chipotle Burgers are made by mixing smoky chipotle peppers in adobo with the ground beef! Top with jack cheese and avocado for the best burger of the summer.
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Pair ground beef patties with peppers, onions, mushrooms, and a tasty pan sauce in this weeknight-ready recipe.
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Chewy, hearty, whole wheat bread for bread machines!
cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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This classic laminated croissant dough takes time and effort, but if you're feeling ambitious, you can make authentic melt-in-your-mouth pastries!