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cooking.nytimes.com
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry) Eating it — salty and rich, buttoned with sweetness — will occasion thoughts of a coming walk or a nap on the couch with the dog
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Get Nectarine-Raspberry Slab Pie Recipe from Food Network
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A flourless chocolate cake recipe that's rich and delicious, and fit for Passover.
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Consider this the ultimate Easter hunt: an egg inside of one seriously amazing burger.
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These super-fudgy brownies are for chocolate lovers only! Made with melted chocolate, butter, sugar, eggs, flour, and chocolate chips. Great for picnics, potlucks, or mailing to a friend.
cooking.nytimes.com
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores
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Get Corn Dogs Recipe from Food Network
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Get Orange-Vanilla Frozen Custard Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1.5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rainbow Bundt Cake Recipe from Food Network