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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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Marcia Kiesel uses porcini mushrooms to make her chicken thigh sauté with roasted garlic cloves.
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Nutritious buckwheat flour gives these crepes a rich, nutty flavor.
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The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays.
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Bacon-wrapped filet mignons are broiled and topped with lobster meat for a very special dinner. Elegant for dinner parties or a romantic dinner for two. If you desire crabmeat instead of lobster, go for it!
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Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate.
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Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!
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Adorable jars with decorative instruction tags are sure to please, and this delicious brownie mix is the perfect gift for any occasion. Have a baked batch handy when giving the jars so that everyone will know they're in for a treat!
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Avocados and coconut oil give this paleo-inspired chocolate frosting a healthy dose of plant-based fats creating a tasty new way to top cookies and cupcakes.