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Here's how to work a tangy homemade buttermilk ice cream into your peach cobbler game for the ultimate summer dessert crowd pleaser.
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This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Using plenty of ricotta cheese gives these Italian-inspired meatballs in sauce a tender texture. Serve over spaghetti.
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Chef John's ultimate berry crumble delivers the perfect balance of berry to crumble, sweet to tart, and tender to crisp, making it the ideal summer dessert crowd-pleaser.
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This Thai-style beef-and-broccoli noodle dish is seasoned with a mixture of soy sauce, fish sauce, and oyster sauce.
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My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
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A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.
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Almonds, chocolate chips, and cacao powder are folded into gluten-free banana muffins that are a satisfying addition to a weekend breakfast.
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Get Toasted Coconut Cake With Coconut Filling and Buttercream Recipe from Food Network
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Get Salted Lime Margarita Cake Recipe from Food Network
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These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with Beyond that, it's really just a matter of rolling, spreading and cutting
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Get Maple-Bacon Crunch Ice Cream Recipe from Food Network