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cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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This recipe turns Buffalo wings into sliders, by grilling hot sauce–marinated chicken thighs and topping them with a carrot, celery, and blue cheese slaw.
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To make classic Chicken Fried Steak, pound steak cutlets thin, then bread and fry. Serve with rich country gravy. Chicken Fried Steak is a Southern favorite!
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Get Wild Mushroom Turkey Gravy Recipe from Food Network
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A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get New England Clam Chowder Recipe from Food Network
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Butterscotch chips and pecans combine to make this a rich, dense, buttery cake, perfect for special occasions or a sweet treat anytime.
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Creme fraiche is a thickened, slightly tangy cream, and lends a mellow smoothness to sauces that cannot be replicated. Here it blends with garlic and mushrooms in a sublime sauce over chicken.
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Rich dark chocolate and a little bit of rum makes this a shortbread cookie fit for a "bajillionaire."
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Little nutty espresso tarts that beg for a scoop of ice cream.
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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...