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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 18 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kids love this combination of apples, carrots, and raisins. They'll have no idea they're voluntarily ingesting veggies!
cooking.nytimes.com
Charlottes look best when made in patterned molds, but you can also create a minimalist button shape by using a soufflé mold If you want individual portions, divide the charlotte into four ramekins and cover with a layer of thinly sliced strawberries Unmold or serve as is.
www.chowhound.com
Serve it as an hors d’oeuvre, snack, or first course.
www.delish.com
Brooklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.
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This quick and easy brown rice dish is perfect as a side dish to chicken or fish and is ready in less than twenty minutes.
www.simplyrecipes.com
Fresh strawberry pie is a once-a-year summer treat! This easy strawberry pie is made with low-sugar pectin and cornstarch and a buttery crust. Serve the strawberry pie immediately by itself, or with whipped cream or ice cream.
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In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit.
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These are a less fattening take on an extremely popular take-out side dish available at the local shawarma stands.
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This is my favorite chicken and wild rice soup. It is a basic recipe that can be easily customized to suite your tastes. The seasoning packet from the wild rice blend gives the soup wonderful flavor.
www.foodnetwork.com
Get Baklava Recipe from Food Network
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These adorable heart-shaped cookies from Germany are called Herrnhuter Herzen; they are decorated with half white and half pink icing.