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cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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This basic recipe is a good starting point for lots of delicious and creative cakes.
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A steak sandwich with egg and chimichurri — that's a combo right in my wheelhouse.
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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Get Peanut Butter and Jelly Cookies Recipe from Food Network
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Enjoyed with a cup of coffee not optional.
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Double the chocolate just wasn't going to cut it.
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The best part of any appetizer platter becomes the best dinner ever.
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A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good.
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These mascarpone cupcakes are super moist and delicious. They are topped with a strawberry glaze for a hint of sweetness.
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This recipe uses agar-agar powder and eggs to make a lovely coconut-and-pandan jelly with the texture of a custard.
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This tomato and egg stir fry cooked in avocado oil is a quick and easy breakfast and falls nicely into the paleo lifestyle.