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Mmm ... fudge.
cooking.nytimes.com
The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
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Delicious as a topping for ice cream or eaten on their own.
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Leeks add a mild oniony flavor to these terrific mashed potatoes.
Ingredients: potatoes, leek white, salt, milk, butter
cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite. 
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A no-bake blueberry delight for the cheesecake lover!
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Broccoli, green beans, mushrooms, and baby corn become a snappy side dish with a generous spoonful of Cajun seasoning.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for juicy breakfast turkey burgers. You will need dark-meat turkey, onion, fresh sage, fennel seed, brown sugar, and onion powder for the patties.
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This blend of peppers and garbanzo beans is a great way to liven up the dip table. Very spicy and delicious!
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This recipe combines features of several hash brown casserole recipes into a dish that is as original as it is delicious. Colby cheese and mild spices transform frozen hash browns into a real treat!