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cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Both full-flavored elements of this dish are exquisite on their own, but prepare for a beautiful combination of flavors and textures when eating the two together.
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Get Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese Recipe from Food Network
www.allrecipes.com
This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!
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All the seasonings and flavors of Cincinnati-style Skyline chili can be made at home and vegetarian using lentils instead of ground beef.
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At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
www.chowhound.com
A rich ice cream cake recipe, with layers of chocolate cake and coffee ice cream, under chocolate ganache, toffee bits, and chopped almonds.
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Made in an Instant Pot(R), this rich red posole features pork shoulder, hominy, and lots of spices and herbs.
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The malted milk balls retain their crunch in this milk chocolatebased brownie topped with a malted milk glaze, more malted milk balls, and a milk chocolate drizzle.
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Had a not so good recipe my friends at Chow helped me fix and I tell you, they are good muffins now! Moist, healthy, and a little sweet surprise in the middle.