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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
www.allrecipes.com
Chocolate brownies are topped with a sweet peanut butter layer and a rich chocolate coating, creating the best-ever buckeye brownies.
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Pierogies and cabbage are slow cooked with plenty of bacon for a hearty meal.
Ingredients: butter, cabbage, onion, bacon
www.delish.com
This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.
Ingredients: salt, flour, butter
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Classic comfort will visit your house when you slowly simmer a whole chicken in stock, then make homemade dumplings to serve in a creamy sauce with the chicken meat.
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Making 'nests' for candy eggs out of chow mein noodles makes such a cute edible decoration for Easter celebrations!
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An easy pound cake from scratch is livened up with the addition of soda pop.
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Made with toasted coconut, chocolate ice cream, and a chocolate shortbread cookie crust, this rockin' cake tastes like a Girl Scout cookie.
www.chowhound.com
Learn a classic Southern rice dish with chicken, sausage, ham, and spices. Chowhound's jambalaya recipe details steps to make both the mix and jambalaya, using...
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This sandwich may sound unappealing, but it's actually very tasty, especially on cold winter days! Legend has it that this was a favorite of The King.