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This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese.
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In Chef John's recipe for simple scallop gratin, fresh scallops, creme fraiche, and tarragon are the secret ingredients.
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This torte is legendary at work; one time it caused a near riot and disappeared in 5 minutes! It's very unusual and tastes like those small butter/nut cookies rolled in powdered sugar. It's not hard to make, it just takes some time, but I guarantee it's worth it!
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Rich and gooey pecan bars that freeze like a dream. Easy and perfect for the holiday season.
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This eerily strong pumpkin-hued punch is made with white rum, applejack, velvet falernum, Campari, and fruit juice.
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Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
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Banana bread with walnuts and dark chocolate chunks is easy to prepare in the bread machine and makes a tasty quick bread.
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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.
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