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cooking.nytimes.com
These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with Beyond that, it's really just a matter of rolling, spreading and cutting
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Get Maamoul: Stuffed Date-Orange Cookies Recipe from Food Network
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Your classic silky, chocolate pie-but with a delicious raspberry twist! Garnished with whipped topping, mint leaves, and fresh raspberries, this is a beautiful dessert.
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These tender muffins were inspired by Peter Reinhart's Struan bread recipe. The oats, cornmeal and cooked rice give them great texture, while the brown sugar...
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These salmon foil parcels are quick and easy to make on the grill. Salmon fillets, cherry tomatoes, herbs, and olive tapenade are barbequed for a perfect summer evening meal.
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Smoked ham, crunchy broccoli, and slivers of fiery sweet red onions are tossed with pasta and a spicy mustard vinaigrette.
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This is a sweet coffee drink with assorted liqueurs, for all you coffee lovers who want an extra kick in your java.
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Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.
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Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.
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Get Old Fashioned Recipe from Food Network
Ingredients: sugar, orange, whiskey, cherry
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Get Black Forest Iced Tea Recipe from Food Network
Ingredients: cocoa, cinnamon, cherry juice