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cooking.nytimes.com
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores
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Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
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Get Corn Dogs Recipe from Food Network
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This is a family recipe that has been around for over a century, passed down in the Kaelin family for generations. The story goes that the cake was made and left...
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Get Brown Sugar Strawberry Shortcakes Recipe from Food Network
cooking.nytimes.com
Inspired by two recipes in Maida Heatter’s “Book of Great Cookies,” these crisp treats are the best peanut butter cookies I’ve ever tasted.
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Get Rainbow Bundt Cake Recipe from Food Network
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This recipe is by Mark Bittman and takes About 1.5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for brownie doughnuts by Sheila G. Mains from her new cookbook, Sheila G’s Butter & Chocolate.
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This baked pancake is topped with a layer of cinnamon-accented peach slices for a fruity brunch treat.
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Get Disco Zucchini Fries Recipe from Food Network
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Kids will eat their broccoli when it comes in the form of a creamy, cheesy casserole topped with buttered crumbs.