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Get 20-Minute Bolognese Recipe from Food Network
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Buttermilk baking mix does the trick in these savory biscuits, with the addition of Cheddar cheese, garlic, parsley and milk.
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This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This barbecue sauce has nectarines, smoky chipotles, and brown sugar, ready to be brushed on grilled ribs or chicken.
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Get Black Bean Burgers Recipe from Food Network
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This recipe first appeared in “More Quick Breads,” a pamphlet from the Food News Department of The New York Times, published in 1954 The booklet was one of 15 produced by the section covering “easy-to-make” recipes on topics ranging from fish to party cakes For this recipe, feel free to substitute the nuts, and be sure to eat these small cinnamon rolls right out of the oven.
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Pumpkin crunch cobbler is super easy to make using pumpkin puree, cake mix, butter, and pecans creating a quick dessert for any occasion.
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This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
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Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
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Chicken, dried cherries, cumin, and coriander feature in this fragrant chicken plov, a rice dish from Uzbekistan that's ready in 45 minutes.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.