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These chocolate chip cupcakes with a hint of coconut make a delicious treat.
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Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements Escarole goes by a few names, including broad-leafed endive and Batavia endive (In France it is just called Batavia)
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When I tell people that these brownies are gluten-free, dairy-free, egg-free, nut-free and soy free – the response is always “well, what’s in them?” I respond...
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Get Ninja Pepper Relish Recipe from Food Network
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Get Quinoa and Purple Potato Salad Recipe from Food Network
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A crumble made with a cinnamon-flavored rolled oats topping, apples, peaches, plums, and strawberries is an easy summer dessert.
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I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing...
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Get Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup Recipe from Food Network
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This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Get Pecan Pie Recipe from Food Network