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cooking.nytimes.com
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both Mrs Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 guests
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Get Hollandaise Sauce Recipe from Food Network
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Get Creamy Fondue with Poached Egg and Baguette Recipe from Food Network
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Fresh mushrooms are sauteed in butter with onions and celery before adding to a mixture of bread cubes, chopped apple, parsley, beaten egg and broth. This recipe will stuff a 12 pound turkey.
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Roasted poblano peppers are added to a traditional corn pudding recipe, creating a deliciously smoky side dish.
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This chocolate cake filled with ganache is the perfect Valentine's Day cake, bridal shower, anniversary, or for any other romantic occasion.
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A party hit, this Mexican hot chocolate cake uses red chiles, almonds, a rich ganache, and minimal flour to deepen the intense cocoa flavor.
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A sweet yeast-raised doughnut filled with cranberry jelly. Perfect for Thanksgivukkah!
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Tangy goat cheese, tomatoes, and a crispy coating of grated Romano cheese set these sandwiches above the rest.
Ingredients: eggs, romano cheese, cheese, bread, tomato
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A rich pumpkin pie flan recipe.
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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Get Zucchini "Hash Browns" and Eggs with Berry-Nana Smoothie Recipe from Food Network