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I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
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An addictive way to use up the summer veg.
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Get Peach Upside-Down Cake Recipe from Food Network
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This is a sweet twist on a yeast bread (also Gugelhupf or Kugelhupf) baked in Germany, Austria, and Central Europe. It's similar to the Italian Panettone and is traditionally baked in a fluted tube pan, but a Bundt pan works as well.
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Get Chocolate Dessert Lasagna Recipe from Food Network
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The aromas of bacon, onion, and red pepper for this frittata make my mouth water.
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Now you can indulge in some carrot cake for breakfast with these delicious oatmeal and raisin cookies, which are sweetened with honey instead of sugar.
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Get Canned Ham Bites Recipe from Food Network
cooking.nytimes.com
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
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Finally, a kale salad we can truly get behind.
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These fragile, buttery raspberry thumbprint cookies are crusted with pecans. They're delicious any time of the year but are especially perfect for the holiday season.
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A smoked salmon cream cheese mixture is baked in a springform pan just like a cheesecake and served at room temperature.