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These sweet, tender brownies are perfect for a bake sale.
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Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.
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Kind of like a croque monsieur.
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Get Parker House Rolls Recipe from Food Network
Ingredients: water, sugar, yeast, flour, salt, eggs, egg yolk, butter
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Get Baked Corn Pudding Recipe from Food Network
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Get Crunchy French Toast Recipe from Food Network
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The childhood classic, all grown up.
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Onion-Walnut Muffins
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
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These cupcakes are a refreshing sweet treat.
Ingredients: flour, salt, butter, sugar, lemon, orange, lime, vanilla, eggs
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Get Pate a Choux Puffs Recipe from Food Network