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This recipe is by Oliver Strand and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pastry cream is the filling for Martha Stewart's Halloween-themed Boston "Scream" Pie.
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A recipe for breakfast empanadas
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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Tapas-inspired tots served with a side of tomato sauce and aioli for dipping.
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A delicious use for leftover mashed potatoes, with a crispy exterior and a creamy, cheesy center.
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A soup to make you happy. Milk, sour cream, butter, and cheddar cheese make this soup very thick and creamy, and by microwaving the potatoes, you can whip it up in minutes.
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Put the carrot pulp from your juicer to good use in these lightly sweetened muffins made with oats, spelt flour, applesauce, and raisins.
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Get Rigatoni and Cheese Recipe from Food Network
cooking.nytimes.com
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
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An easy recipe with only 4 ingredients, including a lot of chopped pecans, makes a big batch of melt-in-your-mouth cookies.
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These quick and easy sweet potato scones studded with raisins and spiced with cinnamon and nutmeg are a tasty, nutritious breakfast treat.