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This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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Ina Garten's Recipe for Devil's Food Cake
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Get Ragusa Style Ricotta Ravioli Recipe from Food Network
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With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.
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Get Dak Gui (Grilled Chicken in a Soy Chili Sauce) Recipe from Food Network
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Get Artisan Double-Cherry Pie Recipe from Food Network
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Salty and sweet Polynesian-style wings tossed with sesame seeds.
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What's better than freshly baked homemade cookies? These cute little cookies, featuring the classic combo of hazelnuts and chocolate, are sure to become a new family favourite.
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This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.
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This salad features all the flavors you'd expect to find in a baked potato, like Cheddar and bacon, but with cauliflower instead of potato.
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Thick and creamy Greek-style yogurt is a fast and healthy base for tangy parfaits. Here, Grace Parisi folds some of the yogurt with lemon juice and zest, mixes the rest with chunky cherry preserves, then spoons the yogurt into glasses in alternate layers.
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Corn is simmered in a creamy bacon sauce in the slow cooker for a make-ahead side dish.