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cooking.nytimes.com
Here is a recipe for pizza that calls to mind — at least this mind — the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie
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This healthy dessert is made with coconut oil in place of the butter normally used and sweetened with maple syrup rather than sugar.
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This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.
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Learn how to make pastry twists with this simple step-by-step guide from Food Network Magazine.
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Get Grilled Shrimp Pizza Recipe from Food Network
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Get S'mores Pizzette Recipe from Food Network
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Chicken breast meat is rolled up in store-bought crescent roll dough and baked in a creamy sauce in this comforting dish. Add some broccoli before baking to make this a complete meal.
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We'd take a buttery, flaky crescent roll over sandwich bread any day.
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Get Stromboli Recipe from Food Network
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Get Grilled Breakfast Pizza with Sausage Gravy Recipe from Food Network
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This decadent potato tart is totally impressive and super easy to make.
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Get Buffalo Chicken Crescent Ring Recipe from Food Network