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With hominy and jalapeño.
cooking.nytimes.com
With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable Even better, you can bake a pan of bacon at the same time
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A chocolate brownie recipe is even better when using chocolate stout to make the brownies. Goes best with a glass of milk or, well, a chocolate stout beer.
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Peanut, caramel, and chocolate layers on a shortbread-cookie base.
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Get Apple-Pumpkin Brown Betty Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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This would be great served at Thanksgiving.
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A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.
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A pumpkin pie with the added indulgence of toffee bits under the filling.