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The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring.
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This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
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Being born and raised in Nawlins I've tried so many versions of Ettoufee'. Its' like Gumbo in the fact that just about every restaurant and family has a different...
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This creamy chowder features cod and potatoes with clam juice for a warm bowl of soup.
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Get Santa Fe Burger Recipe from Food Network
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Gooey, intense little chocolate mini cakes are just waiting for your creative touch--from fresh berries to a decadent frosting. They're bursting with bittersweet chocolate flavor.
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Get New England Clam Chowder Recipe from Food Network
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Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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Your mac-and-cheese supper gets an upgrade when you use short penne pasta, sharp white Cheddar cheese, and bacon to make a deluxe version of this comfort dish.
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Get Plum Crunch Recipe from Food Network