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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
cooking.nytimes.com
If you have a crowd for breakfast, overnight French toast is a winning idea Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies
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A classic deli-style grilled chicken sandwich recipe.
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Assuming you've got the baby part covered, this recipe breaks down every step for making a festive Mardi Gras king cake complete with a special pecan filling.
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A cream cheese sandwich spread gets kicked up a notch by adding jalapeno peppers, pimentos, grated onion, garlic powder, and cayenne pepper. Layered with bacon and sliced avocado, it's destined to become a family favorite.
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
cooking.nytimes.com
Store-bought croutons simply can’t compete with homemade ones To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use What’s more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads
Ingredients: sourdough bread, olive oil
www.delish.com
A delicious update to the old-fashioned diner staple.
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These pickles use apple cider vinegar, celery seed, turmeric, and mustard seed and need 2 weeks in the jar.