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cooking.nytimes.com
This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A Black Forest cake recipe with layers of devil's food cake, cherries, and whipped cream that makes an impressive birthday cake.
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Crisp slices of breaded eggplant filled with ricotta cheese and spinach are topped with a savory tomato sauce in these vegetarian rollatini.
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Get Spaghetti and Meatballs Recipe from Food Network
cooking.nytimes.com
Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps Its depth of flavor, from different chile types, makes this recipe stand out
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The slow cooker takes the work and mess out of simmering an Italian-inspired Bolognese meat sauce that's perfect for ladling over a plate of hot pasta.
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A wonderful shrimp soup flavored with feta cheese, clam juice, white wine & tomatoes. Even the pickiest eaters in my family love it! Pinot Grigio is suggested for the wine.