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cooking.nytimes.com
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta — a light, fluffy mixture of cornmeal, water, milk and eggs You could serve it as a vegetarian main dish or as a side I like to bake this in a well-seasoned cast iron skillet.
Ingredients: water, salt, milk, butter, eggs, kernels, cheese
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These candies are made by boiling corn syrup and sugar with creamy or crunchy peanut butter. Crushed corn flakes are added before these treats are hand molded into small balls.
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Get Duck Confit Poutine Recipe from Food Network
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These tiered mini cakes are as fun to make as traditional s'mores.
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Get Cornbread Dressing Recipe from Food Network
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Get Flavorful Tofu Tostada Recipe from Food Network
cooking.nytimes.com
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
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Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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Get Chopped Liver Recipe from Food Network
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A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
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Mint patties made of confectioners' sugar, margarine, corn syrup and peppermint oil can be eaten as is or dipped in chocolate.