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cooking.nytimes.com
I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a standout interpretation that we all marveled over the leftovers the next day in the test kitchen I just had to try my own version, and here it is, made a touch more celebratory with caramelized walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (thereby making it suitable for Passover) The cake is moist and delicious enough as it is
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Who needs plums when you have sago, raisins, currants and dates in this steamed stovetop pudding?
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This pie has a light peanut butter taste and is visually pleasing. It is very easy to put together. You can make it the day before you need it because it keeps so well.
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Your favorite drink, now in pie form.
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Feta cheese-stuffed meatballs made with beef and pork go well with any pasta, sandwich, or stew and are quick and easy to prepare.
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This gorgeous trifle combines two of the holiday's best flavors - eggnog and gingerbread.
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This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition.
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This easy fried white fish takes only minutes to prepare and will please even the pickiest of eaters.
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No bake easy cheesecake-- won't last long! You can spoon any flavor pie filling over top of cheesecake if desired.
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A cranberry and ice cream blend is topped with whipped cream and served in a graham cracker crust. You'll have dreams about this wonderful dessert long after Thanksgiving!
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Baked, stuffed clams - the best you have ever eaten!
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This easy meatloaf is made healthier by using lean ground beef, low-fat milk, and whole wheat bread crumbs. A no-fail recipe that is sure to please the whole family.