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The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.
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Get Prosciutto-Wrapped Chicken Breast Recipe from Food Network
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
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I love using eggroll wrappers to make all sorts of inventive appetizers.
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Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat.
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This is a simple meringue cookie with a mocha taste.
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Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make its wonderful Meyer Lemon Raspberry Cupcakes.
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This is an Americanized version of bang bang chicken, a popular Sichuan Chinese dish. The chicken is twice-fried and mixed with creamy bang bang sauce for a spectacular dish.
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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
cooking.nytimes.com
This recipe is by Alice Hart and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This best-ever Bread Pudding is so easy to make. Just soak bread cubes with eggs, sugar, and milk, then bake. Add bourbon-soaked raisins and spices to make it extra-special. This New Orleans dessert is a classic for Christmas, Mardi Gras, or any special meal.
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Get Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Recipe from Food Network