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Get Mushroom Tart Recipe from Food Network
Get Mushroom Tart Recipe from Food Network
Ingredients:
olive oil, mixed mushrooms, butter, shallots, cloves, thyme leaves, heavy cream, parmesan, lemon, egg, parsley leaves, puff pastry, beans, blue cheese
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Get Crabmeat-Stuffed Whole Bay Flounder Recipe from Food Network
Get Crabmeat-Stuffed Whole Bay Flounder Recipe from Food Network
Ingredients:
butter, bay, crabmeat, saltine crackers, mayonnaise, parsley, egg, green onion, old bay, breadcrumbs
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Get Peanut Butter Cookies with Blackberry Jam Recipe from Food Network
Get Peanut Butter Cookies with Blackberry Jam Recipe from Food Network
Ingredients:
flour, cocoa, baking soda, salt, butter, peanut butter, sugar, brown sugar, egg, vanilla, blackberry jam
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Get Homemade Cannoli Recipe from Food Network
Get Homemade Cannoli Recipe from Food Network
Ingredients:
flour, sugar, salt, butter, egg yolk, dry white wine, ricotta cheese, powdered sugar, cinnamon, allspice, heavy cream, chocolate chips, lemon, canola oil, egg wash
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, sugar, almond extract, vanilla, flour, unblanched almonds, heavy cream, egg, lavender, figs
www.delish.com
This modern take on the '50s fave will put your mom's version to shame.
This modern take on the '50s fave will put your mom's version to shame.
Ingredients:
olive oil, bacon, onion, garlic, butternut squash, thyme leaves, turkey, panko breadcrumbs, parmesan, parsley, egg, tomato paste, maple syrup, dijon mustard, apple cider vinegar
cooking.nytimes.com
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy You can also make orange or Grand Marnier variations If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy You can also make orange or Grand Marnier variations If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
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Get Chef Anne's All-Purpose Pasta Dough Recipe from Food Network
Get Chef Anne's All-Purpose Pasta Dough Recipe from Food Network
cooking.nytimes.com
Every cook needs a go-to poundcake recipe, and this one, which is adapted from Denise Moseley of Houston, is just that It's nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt – but the result is equally befitting a school bake sale or a fancy dinner party By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender
Every cook needs a go-to poundcake recipe, and this one, which is adapted from Denise Moseley of Houston, is just that It's nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt – but the result is equally befitting a school bake sale or a fancy dinner party By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender