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This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017) It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter
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Bake up a batch of these cinnamon and pistachio biscotti for your coffee, to share with friends, or to give as gifts.
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The addition of orange liqueur to chocolate brownies makes this recipe one for the adults.
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Italian sausage, pepperoni, banana peppers, mozzarella, and pizza sauce make for great nachos.
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This completely vegan yogurt sundae is easy to make with just a microwave, a fork, and a few small glass bowls.
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A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.
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In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.
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These gluten-free, paleo coconut dark chocolate chip cookies are fantastic treat!
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Silky chocolate pudding is amazing on its own, but when used in the smores desserts found in this cookbook, you have a new degree of delicious.
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A crisp shortbread crust is the foundation for these outrageous crunchy chow mein noodle bars flavored with peanut butter and chocolate.
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Butterscotch chip cookies with crispy rice cereal!
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Get Baby Ruth Candy Bar Recipe from Food Network