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This version of the Christmas yule log, or bûche de Noël, has devil's food cake layers, a cherry–whipped cream filling, and bittersweet chocolate frosting.
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Take homemade beef with broccoli up a notch with this recipe that chars the broccoli before mixing it with seared steak and a savory sauce.
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Browned breast of chicken is sauteed with vegetables in a coconut curry paste, and gently sweetened with apples and raisins. Serve over rice.
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Looking for a spicy twist on chicken noodle? Found it.
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Get Pesto Pasta With Sun-Dried Tomatoes and Broccoli Recipe from Food Network
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This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wine Country French Toast Recipe from Food Network
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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 Grilled Fruit Skewers with Sweet Yogurt Sauce Recipe from Food Network
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Marinate your pot roast in apple cider and spices then slow cook it to melt-in-your-mouth perfection using this delicious fall recipe.