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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Top buttery biscuits with the season's fresh, sweet berries and a dollop of sweet vanilla whipped cream.
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Layer sweet potatoes and butternut squash with an Asiago cream sauce for a colorful fall and winter side dish.
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Get Country-Fried Pork Nuggets Recipe from Food Network
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Povitica, or Croatian nut bread, is made with a sweet yeast bread dough wrapped around a delicious walnut filling.
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These tortilla roll-ups are filled with quinoa, black beans, red pepper, spinach, and cheese for a Southwestern-influenced meal you can eat on the go.
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This is an easy and tasty take on slow cooker pork chops. I serve these chops and the sauce over egg noodles or linguine.
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This recipe for homemade chicken and dumplings is comfort food at its best.
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This rich cake, made with ground pecans, cocoa, and a hint of coffee, is filled and frosted with a mocha cream, then garnished with pecan halves.
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Airy and elegant, these individual desserts surprise with the tang of red grapefruit and fresh ginger.
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Get "Oregon Wild" Fish Tacos Recipe from Food Network
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A light-tasting, fine-textured cake with an orange glaze.