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cooking.nytimes.com
This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.
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If you've never cooked a whole duck, don't wait another day.
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Get Quick Barbeque Sauce Recipe from Food Network
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A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!
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A great spicy and flavorful twist to traditional strawberry preserves...mmmm... A sexy topping for vanilla ice cream, too!
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Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as party snacks. He varies the filling - sometimes he replaces the peperoncini (Italian pickled peppers) with grappa-soaked raisins.
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These Brussels sprouts will blow any salad out of the water.
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Get Ragu Alla Napoletana Recipe from Food Network
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Beef tips sauteed with onions and then mixed with a rich sauce combine for a quick and easy weeknight dinner.
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Pork shoulder is slow cooked in a tangy, sweet homemade barbecue sauce, perfect for serving a hungry family.
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An elegant recipe made with halibut fillets and leeks braised in white wine and butter.