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Apple pie brings back such wonderful memories of making them with my Mother and Grandmother. In trying to do a fresh take on a traditional dessert, I thought...
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Get Stuffed Eggplant with Veal and Spinach Recipe from Food Network
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Get Spinach and Ricotta Gnudi Recipe from Food Network
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Get The Best Pumpkin Pie Recipe from Food Network
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Fried eggs frequently appear at breakfast or brunch, but rarely are they this delicious. This version of Mexican huevos rancheros from Joy the Baker brings corn...
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Get Oatmeal Waffles with Allspiced Apple Butter Recipe from Food Network
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The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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Get Coconut Cupcakes with Chocolate and Almonds Recipe from Food Network
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Get Peanut Butter and Jelly Bundt Cake Recipe from Food Network
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Get Mocha Raspberry Cheesecake Recipe from Food Network
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Get Skillet Pork and Potatoes Recipe from Food Network
cooking.nytimes.com
While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person