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Applesauce lightens up these chocolate chip zucchini mini muffins, perfect for a quick and easy lunchbox snack your kids will gobble up.
cooking.nytimes.com
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance The finished tart keeps well for a couple of days too
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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.