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cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Get Chicken Sausage Rigatoni in a Spicy Vodka Sauce Recipe from Food Network
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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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Get ROUND 2 RECIPE: Savory Bread Pudding Bites with Apple Mustard Sauce Recipe from Food Network
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Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.
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Pan-fried ham and pierogies are simmered together in a creamy mushroom sauce for simple and comforting dinner.
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Get Wafers Recipe from Food Network
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A bowl of rice cereal, with cinnamon, coconut, and lightly sweetened, is a great way to start the day.
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A variation on the typical meringue recipe that I discovered by accident. A little chewier and maplier than usual.
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These tiny chocolate cupcakes with scooped-out centers are lined with chocolate shells that are filled with liquid butterscotch, topped with milk chocolate buttercream, and decorated with toffee pieces and other miniature confections.
cooking.nytimes.com
This recipe is by William Grimes and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a homemade version of a favorite candy bar with nougat and peanut caramel covered in milk chocolate.