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cooking.nytimes.com
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness But feel free to leave them out for something more traditionally beige
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Get Apple Crisp French Toast Casserole Recipe from Food Network
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Get Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce Recipe from Food Network
cooking.nytimes.com
This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell The mint flavor is subtle thanks to fresh-mint infused cream that is used both in the white chocolate ganache filling and billowy topping But don’t worry, dark-chocolate lovers: There is plenty here for you, too
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Get French Toast Cake Pop Recipe from Food Network
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The additions of mushrooms and dumplings made from scratch make a flavorful difference in this classic chicken dish.
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A classic recipe for slow-cured corned beef. This cure takes 12 days, for beef with great flavor and a juicy texture.
cooking.nytimes.com
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.