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cooking.nytimes.com
Chicken thighs are cooked in two stages in this recipe, which was designed to be made outdoors on a propane burner First, you fry the chicken to render the fat from the skin and get it beautifully browned Then you put it in a low oven to finish cooking it all the way through
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This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
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These carrot cake muffins are extra special thanks to chocolate chips added to the batter.
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Shawn McClain got the recipe for these crisp, spicy cookies from pastry chef Elissa Narrow.
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These cocoa and milk chocolate brownies have a cream cheese and peanut butter swirl!
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These chewy, blue ribbon winners are sure to impress!
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Fresh peaches and blueberries are cooked in brown sugar, butter, and lemon juice until thick and bubbly, and then spooned into a prepared casserole. Dollops of sweet batter are mounded on top, sprinkled with nutmeg or cinnamon, and baked.
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An easy cheeseburger pie recipe. You'll need onion, ground beef, cheddar cheese, and a batter made from flour, baking powder, eggs, and milk.
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This is a family recipe that has been around for over a century, passed down in the Kaelin family for generations. The story goes that the cake was made and left...
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Decadent chocolate brownies get a boost of healthy, whole-grain nutrition from oats, and their fat content is cut by substituting vegetable oil and applesauce for other fats.
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Bananas, coconut, and pecans give this moist buttermilk cake a unique flavor. Topped with a Banana Nut Frosting, this cake is best if made a day before serving.