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A pack of frozen dinner rolls turns into a warm and sticky brunch favorite with butterscotch pudding, pecans, and brown sugar.
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The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.
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Give your taco fillings a Caribbean twist.
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Your typical takeout order has nothing on this homemade version.
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The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
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This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.
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Get Gingerbread Cookies Recipe from Food Network
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This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs instead of cilantro and pickled vegetables in place of citrus.
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This classic fall dessert gets even better when you make it in a slow cooker--enjoy perfectly baked apples every time with easy prep and minimal cleanup.
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Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific.
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An easy orecchiette pasta recipe with spicy Italian sausage, brown butter, and sage from Jon Shook and Vinny Dotolo for Plated.
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.