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A candy like cookie made in a skillet.
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Bearnaise is a classic French sauce that is made with a flavorful and aromatic reduction of wine, vinegar, shallots, and tarragon. Bernaise is a vibrant and elegant companion to meat, fish, egg, and vegetable dishes.
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These walnut cookies by Martha Stewart are shaped to look like real walnut shells, and hide a chocolate-walnut filling inside.
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Top delicious yellow cake with a wonderful vanilla frosting for a beautiful (and tasty) treat.
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The crispy skin locks in the seasonings and the juices.
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This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Fresh morel mushrooms are stuffed with a savory cream cheese and crab filling then baked in this recipe for a tasty bite-size appetizer.
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Get Savory Curry Granola with Coconut Oil, Nuts and Seeds Recipe from Food Network
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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).
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Get Creme Brulee Recipe from Food Network
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Silky cinnamon custard is ladled over apples and caramel in this decadent twist on creme brulee sure to impress when it's time for dessert.