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cooking.nytimes.com
The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross
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Get Bourbon Apple Pie Recipe from Food Network
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Get Ragout of Beef with Red Wine Recipe from Food Network
cooking.nytimes.com
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend Beef, onion, carrots, potatoes and red wine come together in cozy harmony If you are feeding a crowd, good news: It doubles (or triples) beautifully.
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Get Chipotle Chicken Burritos Recipe from Food Network
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Cinnamon chips are the secret ingredient in this oatmeal cream pie cookie recipe that your friends and family will find irresistible.
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This delicious version of the popular after-Thanksgiving casserole rises above its humble origins as a way to use leftovers by including heavy cream and fresh mushrooms. It's topped with Parmesan cheese and crunchy almonds.
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Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag.
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These pistachio brownies aren't quite blondies--they're "greenies." Speckled with mini chocolate chips, they have a hint of orange flavor.
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Get Bianco Rosso Verde Arancini Recipe from Food Network
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A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.