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"Our philosophy is that our cakes must taste as good as they look," says Ron Ben-Israel. This one measures up, with four vanilla cake layers alternating with fillings of pistachio and apricot buttercreams, in springlike shades of pale green and peach.
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Inspired by Marcella Hazan's "Fusilli with Creamy Zucchni and Basil Sauce" and then modified beyond recognition.
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Get Chicken Tortilla Casserole Recipe from Food Network
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Smothered in sauce and stuffed with mozzarella cheese, these slow cooker turkey meatballs are the perfect addition to pasta or a sub sandwich.
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Get Almost-Famous Soft Pretzels Recipe from Food Network
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Get Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree Recipe from Food Network
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All the flavors of beloved S'Mores in a cereal bar!
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Creamy, cinnamon-spiced frosting sandwiched between two soft snickerdoodles makes for one tasty treat.
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Try this recipe for delicious and gooey cinnamon rolls bound to please everyone's sweet tooth!
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Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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How can you resist this decadent pie that is a graham cracker crust lined with bittersweet chocolate and filled with a custardy banana filling? And after two hours in the fridge, this pie gets even better when topped with whiskey whipped cream.