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Get Bread and Butter Pudding Recipe from Food Network
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Take advantage of rhubarb season with this easy dessert Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over
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Get Snowy Pink Coconut Bundt Cake Recipe from Food Network
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A good dessert after a sumptuous main course makes for a perfect ending of a superb meal. But after cooking a handful of main course dishes, it is always better...
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Get Caramel-Pecan French Toast Recipe from Food Network
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Get Thanksgiving Turkey with Holiday Rub Recipe from Food Network
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This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
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This quick Brunswick stew is ready in under an hour and requires very little prep work for an easy meal to prepare for cold evenings.
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Cornbread topped with cheesy shredded chicken? Yes please.
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Get Fresh Salmon Croquettes Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lime Meringue Tart Recipe from Food Network