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cooking.nytimes.com
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
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Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
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This tangy, savory muffin features Cheddar, Parmesan, bacon, chives and garlic. Cream of mushroom soups helps ensure a moist result.
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A rich pecan layer cake covered with buttery frosting.
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This light and fluffy tres leches cake recipe uses four types of milk and is topped with whipped cream, making it extra moist and delicious.
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Biscuits and Gravy! Make this classic Southern recipe with homemade buttermilk biscuits and a rich, creamy sausage gravy. This is comfort food at its very best.
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Instead of making individual biscuits or multiple layers, Tim Love simply pours the batter into a 9-by-13-inch baking pan.