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cooking.nytimes.com
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying
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Basic sweet yeast dough is rolled out, filled with walnuts, twisted, and baked into 3 babka loaves that look fancy but are so easy to make.
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Get Maple-Walnut Cheesecake Recipe from Food Network
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Get Basil Infused Fettuccine with Bok Choy and Crab Meat Sauce Recipe from Food Network
www.delish.com
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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Sugar, flour, vinegar, eggs, and water are cooked until thick, and then butter and lemon extract are stirred in. This velvety filling is poured into a baked crust and chilled before serving. Top with whipped cream if desired.
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An easy crustless quiche recipe. You'll need bacon, cremini mushrooms, shallots, Parmesan, Gruyère, parsley, and chives.
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Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
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A cake mix, a cup of canned pumpkin, and a box of butterscotch pudding mix are among the few simple ingredients you need for a delectable cake that makes a perfect fall dessert.
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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Nutella® brownies with hazelnut liqueur are a rich and decadent spin on the old favorite.