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cooking.nytimes.com
This recipe came to The Times in 2001 in an article by the chef Bill Yosses, who would go on to become the executive pastry chef for the Obama White House He learned it, he wrote, in France, from a pastry chef named Jacques Mahou at Au Vieux Four in Tours "He had a special technique," Yosses wrote
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A simple fresh plum cake tastes delicious plain or when served warm with vanilla ice cream.
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Get Sweet and Spicy Popcorn Recipe from Food Network
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Get "Please Don't Tell My Rabbi" Eggs Benedict Recipe from Food Network
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This gorgeous cake is the official dessert of summer.
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Warm spices, dates, and coconut give this cookie recipe unexpected flavor.
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This is a creamy, tender and very tasty chicken dish. Cooking it in the slow cooker makes it so easy!
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Cheese and corn are a match made in heaven.
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Curry powder, mango chutney, and ground beef accent this Southeast Asian-inspired dish that features cabbage as the main event.
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Lentils are blended with a coconut and rice milk blend, and seasoned with curry. Serve this yummy soup with rice!
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This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.
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Convenient frozen cherries add a tart note to this otherwise traditional coffee cake which gets a drizzle of milk glaze to finish.