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A simple recipe for easy, impressive chocolate truffles dusted with cocoa powder.
A simple recipe for easy, impressive chocolate truffles dusted with cocoa powder.
www.delish.com
The beauty of this frittata: The leftovers make for a delicious breakfast.
The beauty of this frittata: The leftovers make for a delicious breakfast.
www.chowhound.com
Beautiful and easy, this layered dessert contains four stars that get equal billing in this show: fresh fruit, lemon curd, pound cake, and whipped cream.
Beautiful and easy, this layered dessert contains four stars that get equal billing in this show: fresh fruit, lemon curd, pound cake, and whipped cream.
www.foodnetwork.com
Get Chocolate French Toast (pain perdu) Recipe from Food Network
Get Chocolate French Toast (pain perdu) Recipe from Food Network
cooking.nytimes.com
This recipe is by Alex Witchel and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Alex Witchel and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Pronto Tiramisu Recipe from Food Network
Get Pronto Tiramisu Recipe from Food Network
www.allrecipes.com
This smooth butternut squash soup, with the warm flavor of orange, relies on the simplest of ingredients to let the flavor of the squash shine through.
This smooth butternut squash soup, with the warm flavor of orange, relies on the simplest of ingredients to let the flavor of the squash shine through.
www.allrecipes.com
Try garnishing the dip with black olives. More jalapenos add an additional burst of excitement.
Try garnishing the dip with black olives. More jalapenos add an additional burst of excitement.
cooking.nytimes.com
Be sure to use strong mustard from Dijon Dorie's friend Gérard Jeannin uses Dijonâs two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as âà lâancienne.â You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant Do what Gérard would do: smell it first
Be sure to use strong mustard from Dijon Dorie's friend Gérard Jeannin uses Dijonâs two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as âà lâancienne.â You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant Do what Gérard would do: smell it first
www.allrecipes.com
This delicious tuna and avocado salad is packed with flavor for an interesting twist on typical tuna. Perfect for a satisfying lunch or picnic take-along, especially if you love fresh avocados. Serve cold with crackers or in lettuce cups.
This delicious tuna and avocado salad is packed with flavor for an interesting twist on typical tuna. Perfect for a satisfying lunch or picnic take-along, especially if you love fresh avocados. Serve cold with crackers or in lettuce cups.
www.allrecipes.com
Flavorful corned beef makes these appetizer-sized sliders a real treat.
Flavorful corned beef makes these appetizer-sized sliders a real treat.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.