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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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This simple dessert sings with flavor and complexity from the combination of floral apples, sweet honey, and assorted pistachios, almonds, and filberts (a.k.a...
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Chef John's version of baked brie is wrapped in puff pastry dough, chilled, and then baked until the pastry is perfectly browned and the brie is warm and melty.
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Baked in individual muffin cups, these baked eggs and ham make perfect brunch dishes.
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Get Baked Apples with Oatmeal and Yogurt Recipe from Food Network
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Ina Garten's Recipe for Crusty Baked Shells with Cauliflower
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Butter seasoned with lime juice, chili powder, and optional lime zest is the perfect accent for mellow, baked delicata squash.
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A great dish of kielbasa and potatoes in a tasty Italian tomato sauce.
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Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.
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Get Baked Cheese Polenta with Swiss Chard Recipe from Food Network