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cooking.nytimes.com
One of my favorite pie alternatives is bundt cake A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up
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This easy sponge cake is finished with a Broiled Coconut Topping.
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Get Haddock Fish Sandwich Recipe from Food Network
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This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.
cooking.nytimes.com
Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
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Ali Maffucci's recipe for Foil Pouch Sea Bass
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These delicious pork and beef meatballs are simmered in a savory tomato and beef broth. Serve with potatoes.
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This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
cooking.nytimes.com
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
www.delish.com
This gooey cake could give your mall-kiosk cinnamon roll a run for its money.