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cooking.nytimes.com
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
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This cherry pudding is a classic summer offering in England.
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Miniature beef and sausage pizzas covered with melted cheese are always a party favorite!
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Bake up a fresh loaf of Italian-inspired bread flavored with herbs and cheese. It's perfect for dipping in ranch or marinara sauce, or just for mopping your plate.
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This is a no-frills banana bread that is especially quick in the bread machine.
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Rice pudding is ready in under 30 minutes by putting four simple ingredients in the rice cooker. Chill and serve with extra cinnamon if desired.
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Here's a delicious way for your family to enjoy a classic! This all-American dessert recipe is the perfect way to bring every great meal to a yummy finish.
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Brunch is served.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
Ingredients: bread flour, instant yeast, salt
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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.
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A rich recipe for mini pies filled with bittersweet chocolate pudding, topped with lightly sweetened whipped cream.