Search Results (24,825 found)
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!
www.chowhound.com
My Shanghainese Mama always makes this dish for me. So I've been eating pork belly way before this trend started. Her soy/beer braised pork belly always reminds...
www.chowhound.com
With a pinch of cayenne to spice it up.
www.chowhound.com
Spaghetti with black truffles.
www.allrecipes.com
A lemon pound cake made with yogurt instead of sour cream.
www.allrecipes.com
These chocolate-covered graham crackers taste like a cross between toffee and peanut brittle.
www.allrecipes.com
Cubes of sweet potatoes and pineapple tidbits are baked with brown sugar, cinnamon, nutmeg and cloves in this Thanksgiving side dish.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Delicious cinnamon-apple oats cook slowly all night in the slow cooker, and are ready for a hot breakfast the next morning.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Parsnips add a sweet, peppery flavor to these mashed potatoes.