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cooking.nytimes.com
This tender cake is different from all the banana breads out there -- possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe, which we adapted from "The Sullivan Street Bakery Cookbook." The spices, molasses and dark brown sugar combine for an intense, fragrant and almost caramel-like richness, while the mix of butter and olive oil make the crumb melt in the mouth Be sure to use very ripe bananas for the best flavor; they should be spotted with brown and soft.
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Get Ice Cream Cone Cake Recipe from Food Network
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The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven's heat for crisping.
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Don't tell anyone what's inside—just watch their faces when they take a bite.
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Get Cinnamon Roll Biscuits with Sweet Tea Caramel Recipe from Food Network
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Here's a classic, chewy Oatmeal Cookie! This was Grandma's favorite oatmeal cookie recipe, made with oats, brown sugar, white sugar, flour, and shortening. Walnuts and raisins are optional.
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These sweet treats are incredibly quick and easy to make, but they look beautiful on a dessert tray, buffet, or given as gifts in pretty wrapping.
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Try this cheesy omelet, made with Morningstar Farms® Veggie Bacon Strips. You'll feel right at home while eating well.
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Former Lounge Manager John Christinzio created the Peach Pomegranate Martini while working at The Ritz-Carlton, Philadelphia.
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We don't know whether to eat this or frame it.
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Just when you thought banana pudding was already perfect.
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Baking buttermilk-marinated chicken breast pieces in a coating of instant mashed potato flakes results in crisp, browned chicken that your family will love.