Search Results (16,669 found)
www.chowhound.com
An easy, flaky buttermilk biscuit recipe with smoked bacon, cheddar cheese, and herbs.
www.chowhound.com
A chocolate brownie recipe is even better when using chocolate stout to make the brownies. Goes best with a glass of milk or, well, a chocolate stout beer.
www.chowhound.com
Peanut, caramel, and chocolate layers on a shortbread-cookie base.
www.allrecipes.com
This impressive standing rib roast is seasoned with a savory blend of spices and herbs, baked with a mirepoix, and served with gravy.
cooking.nytimes.com
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017) It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
www.allrecipes.com
A great pie crust for any recipe that calls for shortbread crust.
www.allrecipes.com
This is the Peruvian version of the classic Latin American shortbread and dulce de leche treat!
www.allrecipes.com
I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam.