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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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Cleaning up after this scrumptious meal is a cinch with all the cooking in just one saucepot.
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This buttery pound cake features lemon zest, lemon juice, and yogurt for a lovely dessert.
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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Everyone loves chicken soup, potato soup, and cheese, right? Why not combine them into a cheesy chicken potato soup, as in this recipe?
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I found a recipe for fried chicken in a cookbook and I added my favorite spices to make it more flavorful.
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A special grilled cheese breakfast sandwich, made with cinnamon buns, Cheddar and Brie cheeses, apples, and sliced ham, is dipped in egg and pan-fried until golden brown.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
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Garlic, along with a little parsley, is baked right into this delicious bread. Slather it with butter or enjoy it plain.
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Traditional white cupcake batter gets a tropical twist with the addition of coconut milk and shredded coconut to the batter creating rich and moist coconut cupcakes.
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Macaroni and cheese with lobster and bacon is a decadent twist on the traditional comfort food. Make on weeknights or your next dinner party.
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This is a moist, delicious, not too sweet bread. It is a favorite with family and friends.