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cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
www.chowhound.com
A healthy, hearty autumn soup balancing celery root and potatoes with a hint of apple.
www.allrecipes.com
Homemade taro root chips are a quick and easy snack or accompaniment to your favorite sandwich instead of fries.
Ingredients: taro, olive oil, salt
www.simplyrecipes.com
Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
www.simplyrecipes.com
Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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Beef and Chinese broccoli chow fun is an elevated update of a take-out classic, with plenty of ginger and pepper, and chewy rice noodles to soak up the savory...
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Get Sirloin With Teriyaki Broth Recipe from Food Network
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Get Coq au Vin Recipe from Food Network
www.allrecipes.com
Avocados, red onion, and lettuce are tossed together with a simple avocado-lime vinaigrette to make this delicious and tangy salad.
www.allrecipes.com
Cinnamon, cloves and ginger blended into confectioners' sugar make a frosting that's perfect for snickerdoodlges, gingersnaps, or any cookie you choose.