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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
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This is such a great, simple red meat-lover's dish. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Great for impressing people.
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No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
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This is a great spring angel food type of cake made with two flavors of batter alternated in a tube pan.
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This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!
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Kids will go crazy over these light and airy toasted angel food cakes with lemon cream cheese frosting and laughing strawberry decorations.
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Get Rocky Road Bars Recipe from Food Network
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Craving a good old-fashioned cake, a tall, frosted showgirl, preening on a high crystal stand This yellow cake with chocolate frosting and a macaroon crunch is just the ticket This recipe is adapted from one made at Junior’s in Brooklyn
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Get Kale, Mushroom and Cranberry Tart Recipe from Food Network
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Get Sticky-Toffee Pecan-Pumpkin Pie Recipe from Food Network
cooking.nytimes.com
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in