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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Give yourself a mini-vacation in your own kitchen with this tropical bread! Delicious served with breakfast or brunch.
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A no-cook vanilla ice cream with eggs and evaporated milk. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
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A cheesecake flavored with pineapple juice is baked in a sheet pan and covered with a creamy pineapple topping.
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Although it references an electric pasta maker, Chef John's recipe for fresh spinach fettuccine is also fun to make manually or with a hand-cranked machine.
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Get Savory Crepes Recipe from Food Network
Ingredients: flour, eggs, milk, salt, black pepper, butter
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Until recent times, tarragon enjoyed little or no esteem in most kitchens, being mostly regarded as a French quirk! A native of southern Europe, this herb prefers...
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Get Surprise-Inside Star Cake Recipe from Food Network
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Get Corned Beef Hash Recipe from Food Network
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
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My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.