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cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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This over-the-top foie-gras-stuffed burger with truffles was inspired by Daniel Boulud’s famous DB Burger.
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From old German cookbook...here are the peppernuts made with corn syrup
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Our lightened-up version of a chicken standby has all the intensity of the original. To preserve mushrooms' earthiness, wipe them clean with a damp paper towel instead of rinsing. To showcase their shape, slice through the stem.
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Turn condensed milk, bananas, and whipped cream- with a sprinkle of bittersweet chocolate- into pure heaven.
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Make this quick and easy fruity crisp by tossing freshly-picked wild huckleberries in a syrup and blanketing with a cinnamon-y oat crumble.
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All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.
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This Coffee Smoothie is a great, healthy, and delicious way to start your day, and serves as a filling, nutritious breakfast and morning caffeine hit in one.
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Easy no bake treats made from marshmallows, butterscotch chips and chow mein noodles.
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Get Matzo Brei Recipe from Food Network
Ingredients: matzo, water, eggs, butter, vegetable oil
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Well American and Tex Mex or Mexican ... not sure. It just has a nice light spicy flavor. I serve this over my "Kim's Favorite Roasted Creamed Corn," and my...
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Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.