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cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This milk tea with tapioca pearl ice pop recipe turns the classic Taiwanese bubble tea into a fun frozen dessert.
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Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas.
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Get Mexican Tortilla Pizzas with Chorizo Recipe from Food Network
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Deep Dish Apple Pie! This extra thick, mile-high apple pie has a buttery crust double stacked with apples.
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This scallop and spaghetti dinner with a creamy sauce is fast and easy. The scallops cook a bit longer than many chefs do, but that gives the dish more flavor and they're still tender and moist.
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Get Bacon Onion Spaetzle Recipe from Food Network
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Get Coffee Ice Cream Recipe from Food Network
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A collection of vegan replacements for cream cheese, margarine, sour cream, and mozzarella cheese blend with nutritional yeast to give a vegan-friendly Alfredo-style sauce for your pasta.
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Egg roll wrappers give these fried mozzarella sticks a pleasing crunch.
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A sour cream cornbread recipe with whole-kernel, canned corn.
cooking.nytimes.com
This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.