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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Celery, carrots, and bell peppers add plenty of crunch and color to this tasty potato salad.
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Get Red Velvet Cream Cheese Bundt Cake Recipe from Food Network
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Recipe for Three-Layer Chocolate Cake with Blackout Filling, as seen in the February 2007 issue of 'O, The Oprah Magazine.'
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Tart summer berries and sour cream upgrade ordinary cake mix into an 2 stacks of elegant cheesecake bound by zesty lemon curd and lime whip.
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Get Homemade Tortelli Stuffed with Stewed Oxtail Recipe from Food Network
www.chowhound.com
This recipe for chocolate crinkle cookies covered with powdered sugar is well-suited for a Christmas cookie plate or just a cocoa fix.
cooking.nytimes.com
Baked alaska was once a restaurant show stopper A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue
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This recipe is based on a love of Abbey Ale and what pairs well-beef and barbeque!
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I was inspired by the Stuffed French Toast episode of Throwdown with Bobby Flay.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Convenient frozen cherries add a tart note to this otherwise traditional coffee cake which gets a drizzle of milk glaze to finish.