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This silky buttermilk pie with a touch of lemon and nutmeg will be a new tradition for your holiday table.
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Make this recipe for beet salad using a medley of roasted beets, fennel, capers, and walnuts tossed in a lemon vinaigrette and drizzled with crème fraîche. Beets...
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Garlicky shrimp scampi takes a bowl of polenta to the next level.
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This recipe is by Oliver Schwaner-Albright and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apple Pound Cake Recipe from Food Network
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Treat yourself to a piece of creamy, fruity goodness.
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Get Waldorf Salad Recipe from Food Network
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This small, rich, impressive cake is a bit of a magic trick It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions)
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Get Rack of Lamb with Mint-Basil Pesto Recipe from Food Network
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Trendy kale is combined with classic Caesar salad flavours for an irresistible fresh lunch or dinner entree.
cooking.nytimes.com
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven