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Roasted peppers are culinary chameleons — they have their own distinctive flavor, yet they mix easily with so many ingredients In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that’s enlivened with lemon zest and juice If you’ve got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta
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Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.
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A very easy, fun spin off the original cake! If desired, lightly dust with confectioners' sugar.
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Get Carrot Cake Trifle Recipe from Food Network
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Gluten-free biscotti with almonds are quick and easy to prepare using gluten-free all-purpose flour and xanthan gum.
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Get Janette's Caterpillar Cake Recipe from Food Network
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The simple glaze will seriously up your grilling game.
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Recruit friends to chant "You can do it, Brucie!" as you devour the entire confection...or just share it with them.
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A pack of frozen dinner rolls turns into a warm and sticky brunch favorite with butterscotch pudding, pecans, and brown sugar.
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Even if you don't usually like fruitcake, try this very moist and lemony version with candied cherries, pineapple, and dried cranberries.
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Get Carrot Cake Whoopie Pies Recipe from Food Network
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These decadent, fudgy cake pops are easy to make and won't fall apart in the chocolate coating like others.