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cooking.nytimes.com
This is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you sit down to your meal, popping them in the oven just 10 minutes or so before serving them with a dollop of vanilla or pistachio ice cream As each oven varies, it's worth having a practice run of these to see exactly how long the babycakes need to give them this glorious texture.
cooking.nytimes.com
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
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Get Thursday Turkey Meat Loaf Recipe from Food Network
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Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
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Get Escovitch Fish Sliders Recipe from Food Network
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SWEET & TANGY PULLED PORK SLIDERS TOPPED WITH A PINEAPPLE SLAW. CREATED RECIPE YEARS AGO AND IT WAS SUCH A BIG HIT, I CONTINUE TO MAKE IT. KC HAS SUCH GREAT...
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This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
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A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.
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Get BBQ Western Bacon Beer Can Burger Recipe from Food Network
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Get Sheet-Pan Bacon Egg Sandwiches for a Crowd Recipe from Food Network