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Twist them apart, dunk them in milk, or eat them whole. There isn't one right way to eat these cookies as long as they get eaten.
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This rich spice cake is made with buttermilk, cooked dried plums, and chopped pecans, then topped with a sweet buttermilk icing.
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This recipe is by Oliver Strand and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hoosier Pork-Tenderloin Sandwich Recipe from Food Network
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Get Fried Sardines with Spicy Dipping Sauce and Fried Herbs Recipe from Food Network
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Apricots that are just ripe are easiest to peel when blanched. If you can't find toasted hazelnuts, you can roast them in a 350-degree oven until fragrant and golden brown, about 15 minutes.
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All your friends will love this low-carb cheesecake made with a nut and low-carb cookie crust and a marbled chocolate filling - it is not just for those on a low-carb diet!
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Get Apple Cider Doughnuts Recipe from Food Network
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This is an scaled adaptation of a recipe that I created for my restaurant management class in culinary school. I've reduced the measurements by 4 fold and beefed...
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Get Persimmon-Pumpkin Pie Recipe from Food Network
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One of the best cupcakes you can make! Rich and light coconut cupcakes with a creamy coconut frosting.
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This clever recipe uses cooked radicchio, which may seem unusual at first.