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cooking.nytimes.com
This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldn't) include on theirs A cookware set No
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This classic breakfast treat gets a healthy makeover thanks to whole wheat flour and organic ingredients.
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This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
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These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
cooking.nytimes.com
I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.
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Pierogies stuffed with beets are a delicious treat and a fun way to serve this colorful veggie. You can boil and serve the little dumplings immediately after they are made, or freeze them for later.
Ingredients: beets, red onion, margarine, egg, water, flour
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A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.
Ingredients: flour, salt, milk, eggs, water, beef drippings
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This is a quick and easy preparation for boneless pork chops in the oven with only a few ingredients, including Emmental, flour, and cream.
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This sticky, chewy dessert with sesame seeds and coconut is very easy to make and can also be served as a snack.
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Delicious Irish fruit cake. Serve thickly sliced with butter.