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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.
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The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
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These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert.
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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The dates provide just the right sweetness to balance the vinegar and curry.
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This recipe makes cheesecake squares with a cake-like consistency using yellow cake mix.
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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Herbal and sweet with a dash of bitters.
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This rustic apple galette has a delicious buttery crust and is bursting with apple goodness!
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Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.