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cooking.nytimes.com
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada
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Banana muffins with a crunchy crumb topping are on the lighter side because they use applesauce instead of fat.
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Sweet potatoes can be make into sweet and savory dishes. In the south we have sweet potato pie. I took that concept ande made it into a panna cotta and the i...
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Chewy banana oat muffins with an easy streusel topping.
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When making the Billionaire's Bacon, the glaze has a tendancy to drip off. Be ready to apply it again as necessary. Make sure that it is well crisped and fully...
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This bread pudding recipe is a mixture of fresh strawberries and bread baked in a rich custard topped with crème fraîche whipped cream.
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This is a luscious cake with a rich banana flavor. The crumb topping is baked on.
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This is a maple flavored bar with a delicious cream cheese icing.
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A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
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Salted caramel pretzel bark is easy to prepare using 5 simple ingredients and will be the hit of the party.
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My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!!!
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This has been a Thanksgiving favorite of ours for many years because it is different from the many mashed sweet potatoes recipes.