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cooking.nytimes.com
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
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This pastry cream is the filling for Martha Stewart's Halloween-themed Boston "Scream" Pie.
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A recipe for breakfast empanadas
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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Treat your family on Christmas morning with a breakfast wreath of plump cinnamon rolls made from a buttery, egg-rich yeast dough topped with cinnamon-sugar, butter, and cream.
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Put the carrot pulp from your juicer to good use in these lightly sweetened muffins made with oats, spelt flour, applesauce, and raisins.
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Get Rigatoni and Cheese Recipe from Food Network
cooking.nytimes.com
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
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An easy recipe with only 4 ingredients, including a lot of chopped pecans, makes a big batch of melt-in-your-mouth cookies.
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A quick and delicious comfort food made with canned corn, potatoes and bacon.
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Get Cast Iron Skillet Corn Bread Recipe from Food Network