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This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998 We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009 It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
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Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
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Everyone will love these grilled skewers of bell pepper, pineapple, and marinated beef.
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This crunchy, buttery caramel corn makes a great party snack or gift.
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Get Pancetta and Turkey Meatloaf Sandwiches Recipe from Food Network
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This morning treat turns any regular work day into a Sunday extravaganza. Yet, it's fast and easy to prepare, and combines just the right mix of wholesome nutrition...
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A large pie made with both sweet and sour cherries. Incredibly yummy with vanilla ice cream!
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Gluten-free pineapple upside-down cake with a hint of sweet vermouth and star anise is a tasty twist on the traditional recipe.
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Get Jack's Best Pals Master BBQ Sauce Recipe from Food Network
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Fresh sweet potatoes, cinnamon, and brown sugar make this pie a rich, sumptuous treat any time of year.
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Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.