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This recipe is by Barbara Kafka and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Almond, Pear and Cherry Pocket Pies Recipe from Food Network
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My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
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Get Rolled Baklava, Baklava Orthi Recipe from Food Network
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Get Apple Strudel Recipe from Food Network
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Get Easy Sticky Buns Recipe from Food Network
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Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.
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This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines I’ve added the walnuts and dill In the original recipe, butter is used instead of olive oil.
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Get Easy Salmon Pie Recipe from Food Network
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Get Lasagna Nonna Recipe from Food Network
cooking.nytimes.com
If you don’t want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below) It’s delicious either way Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.
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Get Galette des Rois Recipe from Food Network