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Get Banana Muffins with Mascarpone Cream Frosting Recipe from Food Network
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Get Irish Stout and Pumpkin Mousse Tiramisu Recipe from Food Network
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This lighter skinny version of Greek moussaka uses chicken, roasted eggplant, and a Greek yogurt topping that turns golden brown and bubbly.
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I modified my mother-in-law’s beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and...
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Originally written during the Italian Renaissance, this ravioli recipe called for a hog's tripe or calf's head filling. To modernize the dish, culinary historian Cathy Kaufman substitutes shiitake mushrooms, which have a similar texture to tripe, but a mo
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Get Pumpkin Pop Cupcakes Recipe from Food Network
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Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.
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This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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More creamy than regular chicken croquettes, Chef John's version tastes like deep-fried creamy chicken gravy.
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An aromatic homemade pasta that's both sweet and savory, courtesy of Todd English.
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Cornish hens are pan seared, stuffed with homemade stuffing full of herbs, and slow cooked with more herbs to succulent chicken perfection.
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Get Pumpkin Pie Recipe from Food Network