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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
www.allrecipes.com
Wheat and rye flour, cocoa powder, and molasses are baked together creating a perfect pumpernickel bread. Serve with honey butter.
cooking.nytimes.com
Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish There's not much cooking here Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.
Ingredients: french, egg, milk, cornmeal, flour, cayenne, crabs
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You may forget the salad and just eat these fabulous croutons. Olive oil and garlic powder are sprinkled on before toasting, but the real secret is the dried basil.
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Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
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This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
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This fantastic moist bundt cake starts with a yellow cake mix that's dressed up with vanilla pudding, a cinnamon streusel, and a hint of sweet sherry wine.
www.allrecipes.com
This flavorful cinnamon roll bread with chocolate and peanut butter chips is a snap to make in your bread machine and is great for breakfast, lunch, or as a snack!