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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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http://spooninandforkin.com Just like chicken pot pie, except with lobster. I thought I’ll give this a twist and splurge with lobster. It turns out it’s not...
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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This rich, buttery yeast dough can be shaped into brioche à tête--little rolls with "top knots"--for a wonderful midmorning treat served with jam. It can also be baked in loaf pans or with Gruyere cheese for hors d'oeuvres.
Ingredients: yeast, water, flour, sugar, salt, eggs, butter, egg yolk
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Best coleslaw ever! Great for grilling just about anything!
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The batter for these tender and crunchy yeasted waffles is mixed the night before you make them, giving them a delicious tangy flavor.
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Sweetened condensed milk is a serious red velvet game-changer.
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The lightness of apple and jicama combined with a sweet-hot dressing make this coleslaw a hit!
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
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Get Homemade Yellow Cake Mix Recipe from Food Network
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Get Raisin Cake from the Pantry Recipe from Food Network
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Get White Pepper Cherry Cookies Recipe from Food Network