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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Get Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita Recipe from Food Network
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This is a simple and delicious recipe for an unusual Mennonite pie treat. Ground cherries are spooned into an unbaked pie crust, covered with a brown sugar mixture, and sprinkled with a sweet and buttery crumb topping. It bakes up fragrant and yummy.
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This single-serving hazelnut cocoa cake can be made in less than 10 minutes with a little Nutella®, cocoa powder, and coconut flour.
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A beautifully festive cookie in a jar recipe. These make great gifts.
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Get Sophia's Place - Blue Corn Pancakes Recipe from Food Network
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The bread machine makes this classic combination pretty easy to come by.
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Grated fresh pumpkin helps make this slightly different take on the traditional Thai steamed cake.
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Savoury-salty-sweet bacon shortbread squares with hints of chive and maple are delicious served alone as an appetizer or added to a cheese plate.
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This is a simple loaf with less whole wheat than many, but it still offers all the essential ingredients for a wholesome eating.
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A little whole-wheat flour makes this pizza crust chewy and flavorful. The three-crust yield means you can freeze some for later use.
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Get Whole Wheat Pizza Dough Recipe from Food Network