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Instead of whipped cream, Barry Maiden serves these not-too-sweet biscuits with two sweet-tangy accompaniments: whipped crème fraîche and blueberry sauce.
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This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dessert recipe came from a friend from England. It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.
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Get Tapioca Cake Recipe from Food Network
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Get Warm Duck Salad Recipe from Food Network
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Get Grape Jelly Breakfast Tarts Recipe from Food Network
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Get Easter Egg "Hunt" Cake Recipe from Food Network
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Get Poppy Seed-Chicken Pitas Recipe from Food Network
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A homemade curry mix (using store-bought ingredients like puffed rice, wheat, and corn) becomes the crisp, playful topping on these easy twice-baked sweet potatoes.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Get Moroccan Carrot Salad with Parsley and Roasted Lemon Recipe from Food Network
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Get Kaiserschmarren Recipe from Food Network