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cooking.nytimes.com
This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar And like any good “sandy” cookie, they have a soft, crumbly texture that melts away on first bite.
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Get Pate a Choux Centerpiece Recipe from Food Network
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French fries are topped with cheese curds and drenched with homemade hot gravy, easy and quick to make. Be careful. This is very addictive!
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Featuring rhubarb and a lightly sweetened oat topping, these rhubarb crisp muffins are a fantastic breakfast treat.
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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A no-bake blueberry delight for the cheesecake lover!
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Get Sour Cherry-Almond Pie Recipe from Food Network
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Get Haddock Margarita with Pan Roasted Potatoes Recipe from Food Network
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A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.
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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them.