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cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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A deliciously different type of rice dish that everyone will enjoy. I like to use fresh dill when available, and then use it for the garnish as well.
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A rich pudding topped with a graham cracker crumb mixture is baked in a homemade graham cracker crust.
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This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
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Gruyere cheese and spinach combine to make a casserole that will tempt and delight everyone at the dinner table or social gathering.
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During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
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Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
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A classic cream of mushroom soup recipe.
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Chapsal (sweet rice) Bulgogi is not a dish commonly found in your average Korean home and there are very few restaurants even in Seoul that serve this dish. I...
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You can substitute brown or green lentils for the red in this dish.
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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
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Fact: The cauliflower cancels out the cheesiness—and the bacon.