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cooking.nytimes.com
This recipe is by William Grimes and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These sweet muffins incorporate corn kernels as well as corn meal for a bigger corn taste.
www.delish.com
If you've never cooked a whole duck, don't wait another day.
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This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.
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This easy spinach salad with crunchy almonds and pomegranate seeds will have even the veggie-haters reaching for seconds.
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It's hard to beat a freshly baked cookie, especially when it only takes 10 minutes in the oven with this recipe from Marc Forgione!
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Nutella® brownies with hazelnut liqueur are a rich and decadent spin on the old favorite.
cooking.nytimes.com
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic Even at $30 a pound, $7 or $8 seems well worth the price.
Ingredients: peas, butter, morels, pasta, parmesan
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Cinnamon-raisin bread griddled with mild fresh cheese and sliced bananas.
cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
www.foodnetwork.com
Get Cheese Grits Recipe from Food Network
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Any flavor of jam can be used in these festive holiday sandwich cookies.