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cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.
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A macaroni and cheese recipe with four smoky ingredients: bacon, smoked almonds, smoked paprika, and smoked Gouda.
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Get Oatmeal-Fennel Seed Cookies Recipe from Food Network
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Bread flour has more gluten than all-purpose, which makes for a chewy and tender crust on this flatbread.
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Get Pecan-Yogurt Apple Cake with Star Anise Caramel Sauce Recipe from Food Network
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Get Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish Recipe from Food Network
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An easy baked broccoli-Parmesan casserole recipe.
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This recipe is and outstanding way to use acorn squash both for the homemade gnocchi and the delicious Parmesan-sage sauce.
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The classic pairing of buttery Brie cheese and sweet, ripe pear slices dusted with ground nutmeg makes this quesadilla a delightful appetizer or snack.
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Make your own animal crackers! Cut these tasty not-too-sweet cookies into animal shapes. Made with buttermilk, oats and honey.
cooking.nytimes.com
This recipe is a flatbread that’s somewhere between a Middle Eastern-style pita and an Indian naan Like most leavened breads, this one consists primarily of flour, water and yeast And, like any leavened bread, it requires some rising, though no more than an hour.
Ingredients: salt, sugar, instant yeast, flour, za atar