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Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven.
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Grits leave the breakfast table in this no-fuss, impressive side.
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The creamy soup is obviously best enjoyed in a bread bowl to sop up the flavor. This dip means you can bring some seaside flair to a party.
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This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
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Just flour, yeast, sugar, salt and water in the right proportions make this basic bread a winner. The recipe makes three loaves, so you can freeze what you cannot use or give them away to your friends.
Ingredients: water, sugar, yeast, salt, flour
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Even Elsa couldn't resist this fudge.
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The perfect cookie topping for all of your desserts.
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Great eaten fresh from oven. Used to make sub sandwiches, etc.
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You need to try these.
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The single frozen grape used to garnish this pretty vodka and champagne cocktail also serves to keep the beverage cooler longer.
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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.