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cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.
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Michael Zee lends us his recipe for Matcha Hong Kong Egg Waffles.
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This recipe for gluten-free tortillas using almond and coconut flour makes a quick and easy alternative to traditional corn or flour tortillas.
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Get Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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These tasty treats are great on their own or topped with fruit, cream or ice-cream.
Ingredients: flour, nutmeg, butter, sugar, egg yolk
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Chocolate oatmeal chocolate chip cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite.
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No kneading or rolling is required to make these tasty, tender biscuits with sharp Cheddar cheese, scallions, and buttermilk.
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Get Macaroni and Cheese Recipe from Food Network