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This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
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Creamy spoonfuls of cheesecake filling are enveloped with simple red velvet cake mix batter and baked into this easy but elegant sheet cake.
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Season almonds with chili powder, cinnamon, and sugar for a snack that also makes a great food gift.
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Recipe courtesy of Stephanie Izard, winner of Top Chef, Season 4.
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Ingredients: bacon, loaf bread
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This moist, two-layer chocolate cake covered in buttercream frosting and marzipan is easy to decorate for your favorite Minecraft fan!
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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Passover cake made with matzo cake meal instead of flour.