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Farinata is a simple, comforting flatbread made of garbanzo bean flour batter baked in a hot oven and served in wedges.
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Fresh summer raspberries in raspberry jam on a buttery crust.
cooking.nytimes.com
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
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Gooey, intense little chocolate mini cakes are just waiting for your creative touch--from fresh berries to a decadent frosting. They're bursting with bittersweet chocolate flavor.
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This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.
cooking.nytimes.com
Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don’t know what’s in them Feel free to use this recipe as a jumping off point for your own stuffings The honeyed, whole-wheat-flecked dough works especially well with strong flavors like olives, capers, anchovies and other cheeses
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If you need an eggless recipe for rolled sugar cookies, this recipe with pecans and coconut is made without eggs.
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Get Apple-Blackberry Galette Recipe from Food Network
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White wine, Emmentaler, and Gruyère melted together into a delicious hot dip.