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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
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This version of the classic is made with buttermilk. It's iced with cream cheese frosting.
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Jesse LOVES Chinese ribs, especially the ones at South Beauty on Yan’an lu, Di Shui Dong and at home. Here’s a recipe inspired by my childhood Taiwanese flavors...
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A classic cream cheese swirl brownies recipe. A rich cream cheese batter is swirled into a standard brownie batter before baking.
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Get Chicken Karahi Recipe from Food Network
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This moist orange poppy seed cake is made up of four layers, filled and frosted with buttercream, and topped with an orange glaze. Beautiful and delicious!
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Buttery toffee and toasted pecans launch this deeply chocolaty cookie recipe over the top.
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Tender, chocolatey chocolate banana bread! Double chocolate with cocoa and chocolate chips.
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Get Chocolate Buttercream Frosting Recipe from Food Network
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Get Chocolate Panforte Recipe from Food Network
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Peanut butter, banana, and oat cookies are made dairy-free with soy milk for a treat that is perfect for an on-the-go breakfast.