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cooking.nytimes.com
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation) Milder than devil’s food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is my children's favorite comfort food. It has a strong vinegar and hot sauce taste.They just love it with a homemade Blue Cheese Dressing or Wishbone Low...
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The very first Burrito I ever made at home, I had a hankering for a burrito one night so I went to my grocery store and decided to play around with what I'd put...