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cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Rose water adds a lovely flavor to these tender raspberry scones you'll want to serve warm with a cup of tea.
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Get Spider Web Guacamole Recipe from Food Network
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Holy guacamole! This is a subtly delightful soup.
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My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.
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German chocolate poke cake topped with caramel sauce, whipped topping, and toffee bits explains the name of this decadent dessert.
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Intensely flavored with both ground whole espresso beans and instant espresso powder.
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My wonderful French mother, a cook of cooks, has been slowing down for the last four years. Her balance is gone, her speech is disintegrating, and her memory...
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Creamy and savory, this pie is filled with cream of chicken and cream of potato soups, along with a bit of thyme. It cooks up thick and hearty full of chicken and mixed veggies.
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The grilled cheese sandwich grows up in our sophisticated version that starts with nutty, smooth-melting fontina cheese and adds a layer of sage-accented sautéed mushrooms.
Ingredients: butter, mushrooms, salt, sage, bread, fontina
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This tasty cocktail is perfect for cold winter nights. As featured at Upstairs at the Kimberly Hotel in NYC. www.upstairsnyc.com
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This is not the runny boxed kind but the real baked kind like grandma used to make. It's far better then any elbow mac & cheese I've ever eaten. You can eat...