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Nick Fauchald adds fabulous smoky flavors to the Catalan sauce romesco by swapping in smoked almonds for the usual plain kind and adding a touch of pimentón de la Vera (powdered, smoked Spanish red peppers).
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Tuesday tastes better with French bistro style steak and potatoes on the menu.
cooking.nytimes.com
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
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It's hard to believe these moist and delicious soft oatmeal cookies are gluten-free!
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Get Mascarpone Cheesecake with Almond Crust Recipe from Food Network
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This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.
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Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
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I love grits, which is strange since I was raised in Wisconsin. My husband on the other hand hates them and he was raised in the south. He however loves these garlicky, cheesy grits. This is a great dish to serve with barbequed ribs or chicken
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An alternative cream cheese frosting without powdered sugar that features brown sugar, honey, and butter, whipped in a jiffy to sweet perfection.