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Frozen puff pastry makes it easy to whip up these crisp and cinnamony cookies.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
cooking.nytimes.com
Vegetable pancakes with a sweet and comforting flavor These have a sweet, comforting flavor They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes
www.delish.com
To cut into very thin slices of fennel, a vegetable slicer will work wonders, but you can also use a sharp paring knife.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
cooking.nytimes.com
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
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Blueberries, raspberries and apples find harmony in this delightful pie. Cinnamon, nutmeg, allspice, flour and brown sugar are sprinkled on top of the fruit, and the pie bakes within 30 minutes.
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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
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An easy slow cooker recipe for honey-ginger pork with kale. Serve over noodles.