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cooking.nytimes.com
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
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Get Cuban Coffee Cupcakes Recipe from Food Network
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A recipe for classic chicken-fried steak made with beef round coated in seasoned flour, pan-fried until crispy, then smothered with a peppery country gravy.
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Get Italian Rainbow Cookie Cake Recipe from Food Network
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Get Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust Recipe from Food Network
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This zucchini cake recipe is like zucchini bread but lighter; it's frosted with a tangy buttercream frosting and coated with toasted pecans.
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Get Stuffed Cabbage Rolls With Tomato Sauce Recipe from Food Network
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Get Gluten-Free Pumpkin Spice Cream Puffs 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 French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette Recipe from Food Network