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Gluten-free lemon cupcakes receive double the lemon flavor from lemon juice and lemon zest in the batter.
www.chowhound.com
This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides — bottom and top — with crunchy, slightly salty streusel flecked with chocolate chips The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor You can make it up to 3 days ahead
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Slap some bacon on this French toast.
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Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread.
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Get Buffalo Chicken Mac 'n' Cheese Recipe from Food Network
www.delish.com
Its hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel frosting and flaky coconut.
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Get Sausage and Butternut Riggies Recipe from Food Network