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cooking.nytimes.com
This recipe is by Rena Coyle and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this side dish vegetable recipe with Alfred Portale's Herb-Crusted Rack of Lamb.
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Get Chocolate Coconut Truffles Recipe from Food Network
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Get Twice Baked Potatoes Recipe from Food Network
www.chowhound.com
A beautiful accompaniment for a summer BBQ. A recipe from my blog: http://putaforkinit.wordpress.com/ There’s a fabulous dish my grandmother used to prepare...
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This whimsical dessert elevates store-bought sorbet and frozen puff pastry into ginger-spiced towers of contrasting textures.
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This cookie cake is a showstopper. [image id="138454" caption="" loc="C" share="true" expand="true"]
cooking.nytimes.com
Here is a turkey for when time and oven space are at a premium The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing
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Ham and gnocchi are tossed with cooked cabbage and onions in this easy skillet meal. It is a great way to use leftover ham.
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Walnuts and dates in a sweet and creamy filling top a quick, homemade graham cracker pie crust in this treat of a recipe.
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Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.
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You can make this easy chocolate sauce in about 10 minutes. Pour it hot over ice cream, then save the rest in the fridge.
Ingredients: sugar, flour, cocoa, milk, butter, vanilla, salt