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Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach, and fresh pesto.
cooking.nytimes.com
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
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Here's how to work a tangy homemade buttermilk ice cream into your peach cobbler game for the ultimate summer dessert crowd pleaser.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Dobos Torte Recipe from Food Network
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This French vanilla coffee cake can be sliced and served with coffee by day. After dark, skewer cubes and then dunk them in warm crème anglaise.
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Subtly sweet, with a light, tender crumb, this is one of the best quick breads you'll ever have. Recipe makes two loaves.
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A hearty casserole with beef, Parmesan cheese, tomatoes layered with sauce and macaroni.
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All of the recipes I see for Bearnaise call for a double boiler and seem too complicated. This is a very simple method that I have used dozens of times to turn...
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Pork cube steaks are coated in seasoned bread crumbs, fried to a golden brown, then baked with sauteed mushrooms in a delicious sour cream, broth, and cream of chicken soup sauce.
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Meatballs are roasted, then simmered in a rich barbeque sauce made with cola. These make a great potluck dish, and they are always gone in minutes! Now they have become a tradition at our house on Super Bowl Sunday, and I learned the hard way to always make sure I have plenty of copies of the recipe handy for giving!
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Using plenty of ricotta cheese gives these Italian-inspired meatballs in sauce a tender texture. Serve over spaghetti.