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A very Victorian recipe! The flavor improves with age, keeping for about a week.
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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
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Get Candied Pretzel Parts Recipe from Food Network
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Coffee cake gets a fresh take with the addition of apple pie filling, coconut, and pecans.
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This juicy crumble of fresh, seasonal peaches and nectarines can be both a crowd-pleasing dessert as well as a simple breakfast treat.
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These cookies are tasty and full of energy. Oatmeal, dried fruit, coconut and pureed cannelini beans make these cookies so healthy you could eat nothing else!
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These are delicious oatmeal cookies with cut-up orange jelly slices in them. Kids love them!
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This elk meatball recipe takes easy broiled meatballs made from venison and pork and simmers them in a tangy, sweet bourbon barbecue sauce.
cooking.nytimes.com
I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a standout interpretation that we all marveled over the leftovers the next day in the test kitchen I just had to try my own version, and here it is, made a touch more celebratory with caramelized walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (thereby making it suitable for Passover) The cake is moist and delicious enough as it is
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This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sirloin With Teriyaki Broth Recipe from Food Network
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Espresso-flecked morning muffins with a big, walnut-crusted top.