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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
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The nutmeg and mace in these muffins along with the cinnamon-sugar topping give these muffins the flavor of cake doughnuts.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
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Get Ciabatta Stuffing with Chestnuts and Pancetta Recipe from Food Network
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A fresh ginger cake recipe from Maxie's Supper Club in New York.
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A classic cheese grits recipe. The grits combine with milk, cheddar cheese, and eggs, then bake until done.
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Get Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie) Recipe from Food Network
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This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
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Use quinoa to make these meatless burgers with egg, onion, Parmesan cheese, and garlic.
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These all-natural strawberry cupcakes are made from scratch with cake flour, whole milk, and unsalted butter. Recipe yields 20 standard or 72 mini cupcakes.
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Crunchy little poppy seeds meet their match in these sweet, lemony muffins.