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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
www.allrecipes.com
This version of the classic is made with buttermilk. It's iced with cream cheese frosting.
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A turkey breast is roasted with a flavorful combination of butter and seasonings and served with homemade pan gravy.
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Get Chestnut Soup With Fried Parsley Recipe from Food Network
www.chowhound.com
This cake has not one but TWO mystery ingredients, neither of which will your friends be able to guess. It is a great bring-into-work dessert, as it sparks conversation...
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This moist orange poppy seed cake is made up of four layers, filled and frosted with buttercream, and topped with an orange glaze. Beautiful and delicious!
www.simplyrecipes.com
Tender, chocolatey chocolate banana bread! Double chocolate with cocoa and chocolate chips.
www.delish.com
Tastes like a giant snickerdoodle cookie.
cooking.nytimes.com
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla
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Get Roasted Pears with Salt and Pepper Caramel Sauce Recipe from Food Network
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Get Popcorn Balls Recipe from Food Network