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This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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When juicy summer-ripe juicy peaches are available, delight your dinner guests with this amazing gluten-free peach crumble.
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Get Elvis-Inspired Peanut Butter "Brunch" Parfait Recipe from Food Network
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Get Big-Batch Healthy Beef, Mushroom and Spinach Calzones Recipe from Food Network
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This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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A warm muffin makes a nearly perfect snack or breakfast; these apple cinnamon oat muffins also have a delicious streusel topping.
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A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.
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Get French Toast Fried Chicken Sandwich Recipe from Food Network
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Get Heirloom Tomato and Goat Cheese Tart Recipe from Food Network
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Black beans and sweet potatoes are spiced up with jalapenos, cumin, and garlic, then broiled in the oven for a cake that's less fat but just as flavorful as the fried kind.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.