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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance The finished tart keeps well for a couple of days too
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This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
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François Tanty trained under Carême, became chef of Emperor Napoleon III, then chef of the Russian imperial family. In his 1803 book La Cuisine Français, he notes...
Ingredients: bread, butter, eggs
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A cinnamon-brown sugar filling is swirled over a pancake and topped with icing in this clever cinnamon roll pancake recipe the kids will love.
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Get all of the goodness of a cinnamon roll in your breakfast waffles with this recipe that the whole family will enjoy.
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Serve a comforting dish of chicken breasts topped with stuffing and milk gravy for a dish that tastes like Thanksgiving without all the fuss of making a turkey.
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Grated potatoes combine with Cheddar cheese, sour cream, green onions, and cream of mushroom soup in this soothing baked side dish. For a quicker version, substitute frozen hash browns.
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Irish-style bangers (sausages) and mash (potatoes) are served with a red wine-onion gravy for a traditional and comforting meal.
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Mashed sweet potatoes are topped with buttered pecans and baked to a crispy perfection.
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Thumbprint cookies with a delicious filling, these are perfect for Christmas. Does not use eggnog, but they have an eggnog taste. You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.