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cooking.nytimes.com
This is a sweetly comforting dish, and it's remarkably simple to make Fresh corn is best for this, but frozen corn would work as well If using the latter, add a bit of water when cooking before you add the milk.
Ingredients: corn, butter, milk, heavy cream
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In Scandilicious, her new cookbook, London-based Signe Johansen shares her unusual cocoa-sauced meatball recipe.
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Thanks to one bottle of Blue Moon beer, this cake has a super moist texture and punched up flavors of orange and chocolate.
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The perfect dessert to celebrate fall, these cupcakes are a delicious combination of rich, moist chocolate cake and creamy pumpkin filling.
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This nostalgic casserole recipe has elbow macaroni baked in a cheesy tomato sauce with ground beef, onions, and bell peppers.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cheesecake With Meyer Lemon-Ginger Curd Recipe from Food Network
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Get Hazelnut Babka Recipe from Food Network