Search Results (23,112 found)
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Break out the muffin tin for a full on-the-go breakfast.
cooking.nytimes.com
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions It has a purity of flavor that, while still quite sweet, is never cloying This very traditional recipe is from one of the most celebrated baklava shops in Istanbul
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network
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Start with a good-quality chocolate, preferably one with 60-70% cocoa solids.
www.allrecipes.com
These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie that's wonderful with tea.
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This recipe is used by the Amish in the Midwest...around Wisconsin and Iowa.
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A hearty oatmeal raisin cookie with the flavors of cinnamon and cloves.
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This cookie recipe is made quick and easy by using a chocolate cake mix and butterscotch chips.
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Get Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts Recipe from Food Network
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Get Creamed Spinach Recipe from Food Network
cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.