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cooking.nytimes.com
This recipe is by Pete Wells and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Dan Graf, a genetics major who dropped out of Rutgers, founded Baron Baking in Oakland, Calif., after working in a delicatessen The son of a Bergen County, N.J., contractor, he grew up accompanying his father to jobs on weekends Stopping for bagels was part of the ritual
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These cookies are easy to make, and so delicious. Oatmeal and walnuts add to the chewy texture.
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Recipe for a citrus-olive oil cake by Ayesha Curry from her new cookbook, The Seasoned Life.
cooking.nytimes.com
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise
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Homemade pizza dough gets an interesting twist when rye flour is added to the dough for a nice change from the traditional crust.
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Air-popped popcorn is tossed with butter, nutritional yeast, and za'atar for a snack with middle-eastern flavors.
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This is a banana-pineapple quick bread baked in a tube pan.
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No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
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This delicious cake joins Macintosh apples and chopped walnuts with warming spices such as cinnamon and nutmeg.
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This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!