Search Results (18,706 found)
www.delish.com
Light as air, this ethereal dessert takes the cupcake to new heights. In fact, there's no cake here at all: Meringue tinted pink is baked in the familiar cups, split, and filled with raspberry curd, berries, and crème fraîche.
Light as air, this ethereal dessert takes the cupcake to new heights. In fact, there's no cake here at all: Meringue tinted pink is baked in the familiar cups, split, and filled with raspberry curd, berries, and crème fraîche.
www.allrecipes.com
Just over two cups of raspberries are heaped into a pie crust, sprinkled with lots of brown sugar and a bit of cornstarch for thickening, and dotted with butter. The top crust goes on, and then this luscious pie is slipped into a hot oven to bake.
Just over two cups of raspberries are heaped into a pie crust, sprinkled with lots of brown sugar and a bit of cornstarch for thickening, and dotted with butter. The top crust goes on, and then this luscious pie is slipped into a hot oven to bake.
www.delish.com
It's hard to believe you can get such a flavorful dish in just 20 minutes. Cream of celery soup combines with Dijon-style mustard to make a distinctive sauce to serve with the chicken and rice.
It's hard to believe you can get such a flavorful dish in just 20 minutes. Cream of celery soup combines with Dijon-style mustard to make a distinctive sauce to serve with the chicken and rice.
www.chowhound.com
Ditch store-bought and prepare Chowhound's homemade mayonnaise recipe in less than five minutes. Using just six ingredients, the recipe includes two easy variations...
Ditch store-bought and prepare Chowhound's homemade mayonnaise recipe in less than five minutes. Using just six ingredients, the recipe includes two easy variations...
www.allrecipes.com
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Try this sweet, tangy, and spicy guacamole with serrano chile peppers, cilantro, and mango as a nice accompaniment to tortilla chips on a warm summer day.
Try this sweet, tangy, and spicy guacamole with serrano chile peppers, cilantro, and mango as a nice accompaniment to tortilla chips on a warm summer day.
www.allrecipes.com
Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!
Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!
www.allrecipes.com
Spicy seasoned sausage mixed with cream cheese and wrapped in crescent rolls. For a different variation, add thin slices of pepperoni on the bottom of crescent roll before the sausage mixture and shred cheddar on top of sausage; roll pastry over.
Spicy seasoned sausage mixed with cream cheese and wrapped in crescent rolls. For a different variation, add thin slices of pepperoni on the bottom of crescent roll before the sausage mixture and shred cheddar on top of sausage; roll pastry over.
www.chowhound.com
These potato latkes from former Jane the Virgin star Yael Grobglas are simple, crunchy, and delicious, and just as good served plain as with applesauce or sour...
These potato latkes from former Jane the Virgin star Yael Grobglas are simple, crunchy, and delicious, and just as good served plain as with applesauce or sour...
www.allrecipes.com
In this glaze for ham or meatloaf, vinegar and dried mustard are stirred into maple syrup. Baste meat with this mixture regularly during baking.
In this glaze for ham or meatloaf, vinegar and dried mustard are stirred into maple syrup. Baste meat with this mixture regularly during baking.