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This recipe for Italian feather bread pizza dough comes directly from Italy and has been passed down through generations.
Ingredients: water, olive oil, yeast, sugar, salt, flour
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Finally, a real Danish dough for making Danish pastries just like the bakery. This can be used as a base for cheese or fruit Danishes, or elephant ears and bear claws. Try different preserves, pie fillings, and custards for filling.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grated tapioca (yucca) root makes a delightful steamed cake in this recipe.
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Chef John's tender, flaky pastry is perfect for tarts, pies, or hand pies. His secret is frozen butter cubes, ice water--and a food processor.
Ingredients: pie dough, flour, butter, sugar, salt, water
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Garlicky lamb gains a tart edge from pomegranate juice.
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This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
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Cooked potatoes, onions and carrots are pureed with milk in this soul warming soup seasoned with thyme, bay leaf and parsley.
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A little green curry and fish sauce gives hot wings Thai flavor.
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Get Root Vegetable Gratin Recipe from Food Network
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Avocados add just the right amount of color and flavor to this classic Italian tomato and mozzarella salad. Lemon juice keeps the avocados from turning brown.
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.