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cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
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Cute Easter bunny cupcakes are decorated with fluffy white coconut and sport pink graham cracker ears, chocolate chip eyes, and pink frosting noses.
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Warm up your holiday table and your home with the scents of nutmeg, cinnamon, ginger, and cloves with this comforting cake from Paula Deen.
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A layer of red velvet cake and a layer of creamy cheesecake team up in a dessert that everyone will love.
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Now people who avoid gluten can have their red velvet cake and eat it too. It's made with gluten-free ingredients, but the cocoa and optional red food coloring will give it the taste and look you want. Just frost with your favorite buttercream or cream cheese frosting for the finishing touch.
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These owl cupcakes are a fun idea for a kid's birthday party, a bake sale, or a Halloween party - they are quick and easy to make and cute.
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This recipe for fried green tomatoes comes complete with a Cajun-spiced ranch sauce for dipping.
cooking.nytimes.com
The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs The key to success is superb figs
cooking.nytimes.com
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
cooking.nytimes.com
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
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Get Baked Quinoa Casserole with Peruvian Potatoes and Cheese Recipe from Food Network
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Get Oven Fried Chicken Recipe from Food Network