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cooking.nytimes.com
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors Although bone-in ribs seem a bit more flavorful, boneless are also fine here
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Get Chocolate Orange Cupcakes with Duff's Swiss Meringue Buttercream Recipe from Food Network
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Get Waldorf Salad Recipe from Food Network
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A rich recipe for moist chocolate–peanut butter Bundt cake. The cake is finished with a bittersweet chocolate glaze and roasted peanuts.
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These mini tiramisu éclairs are cream-puff pastries with a creamy filling of mascarpone cheese and Marsala, coated with an espresso glaze.
cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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Get Chili Cheeseburgers Recipe from Food Network
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Get Oatmeal-Coconut Sammies Recipe from Food Network
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Get Charm City Carrot Cupcakes Recipe from Food Network
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Get Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis Recipe from Food Network
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Get Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone Recipe from Food Network
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Get Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans Recipe from Food Network