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Get Red Ruby Sangria Recipe from Food Network
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French onion soup is simmered in the slow cooker, topped with croutons and provolone cheese, and broiled to bubbling perfection.
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Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.
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Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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Get Rino's Special Recipe from Food Network
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A slow-cooked custard is lightened by brandied whipped cream and meringue, poured into an apricot-glazed crust, and chilled until set. Then the pie is topped with toasted coconut before serving.
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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Get Apple Brown Butter Tart Recipe from Food Network
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Silky pudding-cake laced with brandy and orange zest.
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If you want a Christmas Pudding that does not call for "suet", this is a great recipe.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sangría recipe using grilled grapes, oranges, lemons, and apples mixed with red wine, brandy, and sparkling wine, for a cocktail that’s excellent for parties.