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cooking.nytimes.com
Whole grains tend to absorb more water and produce weaker gluten networks, and I found that kneading, as the recipe directs, gave a lighter, loftier loaf.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Easy to make, beer battered, deep fried chicken.
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Semolina flour is specified here for its ability to hold shape. No floppy crust from this recipe, but rather a crispy, chewy bite of perfection.
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Get General Gilbert's California Fried Chicken with Pan Gravy Recipe from Food Network
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Get Double Feature Cupcakes with Mexican Hot Chocolate Frosting Recipe from Food Network
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Get Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze Recipe from Food Network
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This towering red velvet cake with cheesecake layers and buttercream frosting is similar to the one served at The Cheesecake Factory®.
www.delish.com
These breakfast-inspired treats clinched first prize at the Vermont Maple Cooking Contest!
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Get Apple Molasses Cupcake Recipe from Food Network
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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.