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Baked in a brown paper bag, this Dutch apple pie is so easy and so delicious.
www.delish.com
A roast chicken so classic you'll want to make any day of the week.
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Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract.
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Olive oil gives the cake a moist, pound-cake-like texture, and lemon, orange, and rosemary pro­vide fragrant flavors and aromas.
cooking.nytimes.com
Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
cooking.nytimes.com
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
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Get Shrimp Remoulade Sliders Recipe from Food Network
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Get Plum Cake "Tatin" Recipe from Food Network
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Get Limoncello Cheesecake Squares Recipe from Food Network
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This mango, tomato, and nectarine salsa blends sweet and spicy flavors into a unique dip or topping that can be served hot or cold.
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
www.chowhound.com
This beet soup can be served hot or cold.