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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked trout blended with capers, chives, tarragon, and crème fraîche.
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Easy to make Leek, Bacon, and Cheddar Mac and Cheese!
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A milkshake recipe made with grape juice and vanilla ice cream.
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A wonderful Spritz cookie with cinnamon in it. These freeze very well.
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These yummy rolls aren't really biscuits, but they're named after rolls I used to get at my local bakery. My family thinks they're sweet enough without icing, but a simple powdered sugar one would be nice.
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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
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I've kept this recipe from my Grandmother. Apples, celery, dates and walnuts are dressed in a light fluffy marshmallow cream. It's very good and children seem to love it.
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Milky and sweet, this delightful bread pudding gets drenched in a creamy vanilla-laced sauce. Serve warm.
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Take your ice cream or spice cake to the next level with a spirited sauce.
cooking.nytimes.com
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult