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Moist chocolate cupcakes are topped with a marshmallow and broiled into tasty, toasted marshmallow cupcakes.
cooking.nytimes.com
The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
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A yeast bread flavored with mozzarella cheese and basil is baked in rounds, then cut into wedges for serving. It's perfect with soup.
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This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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Hear ye, hear ye! Here's something to bring back memories of the county fair. Use 10 wooden skewers for the franks, and dip away!
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Banana, pear, and vanilla yogurt are combined in these deliciously moist muffins that are also rich in fiber because of ground flax seeds.
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We're cheesing out over this pepper jack dip.
Ingredients: butter, flour, heavy cream, pepper
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Fresh pasta is literally at your fingertips as you knead together flour, salt, eggs and olive oil to make a delectable pasta dough.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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These light, tart little cakes are cooked in a water bath like soufflés, so their centers stay smooth, creamy and custardy.
Ingredients: sugar, flour, lemon juice, milk, salt, eggs, lemon