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This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.
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A macaroni and cheese recipe with four smoky ingredients: bacon, smoked almonds, smoked paprika, and smoked Gouda.
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Get Oatmeal-Fennel Seed Cookies Recipe from Food Network
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Bread flour has more gluten than all-purpose, which makes for a chewy and tender crust on this flatbread.
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Get Pecan-Yogurt Apple Cake with Star Anise Caramel Sauce Recipe from Food Network
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Get Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish Recipe from Food Network
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An easy baked broccoli-Parmesan casserole recipe.
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This recipe is and outstanding way to use acorn squash both for the homemade gnocchi and the delicious Parmesan-sage sauce.
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The classic pairing of buttery Brie cheese and sweet, ripe pear slices dusted with ground nutmeg makes this quesadilla a delightful appetizer or snack.
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Make your own animal crackers! Cut these tasty not-too-sweet cookies into animal shapes. Made with buttermilk, oats and honey.