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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.
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This British bakewell tart (a delicious almond tart with fruit jam) is from my grandmother and has been baked in my family for generations.
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Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking) But feel free to leave them out We strongly recommend using a scale here
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Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together The buttermilk and pumpkin make the batter quite thick, but they will spread
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This easy recipe for pumpkin quick bread has lots of warm spice and pumpkin flavor, plus a swirl of semisweet chocolate.
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Get Cinnamon Chip, Cranberry and Pecan Cookies Recipe from Food Network
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Get Chocolate Fudge Chip Cookies Recipe from Food Network
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In this recipe for a homemade birthday cake, tender yellow cake pairs with slightly bitter chocolate frosting for a classic combo.
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Get Steph's Mac N Cheese Recipe from Food Network
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Rice baked until golden and bubbly with plenty of cream and extra-sharp cheddar cheese.
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Get Super Gooey Chocolate Drops Recipe from Food Network
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This recipe is by Robert Farrar Capon and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.