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cooking.nytimes.com
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
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Get Candy Cane Cookies Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, beets, olive oil, flour
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Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
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A crust of butter, sugar and flour is layered with raspberry jam, then topped with oats and walnuts.
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Basic sweet yeast dough is rolled out, filled with walnuts, twisted, and baked into 3 babka loaves that look fancy but are so easy to make.
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Oft-overlooked cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and then covered in a rich sauce.
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.
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Kids adore these homemade chicken tenders with honey-mustard!
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Get Onion Rings Recipe from Food Network
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I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.
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Banana bread with walnuts and dark chocolate chunks is easy to prepare in the bread machine and makes a tasty quick bread.