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cooking.nytimes.com
Potatoes may seem an odd topping for pizza, but the Pittsburgh-based baker and cook Rick Easton has developed a crust that is so sturdy it can actually support more than its own weight, and these potatoes – boiled until soft, hand-crushed, flavored with olive oil and rosemary and made even more delicious by the addition of mozzarella – are not only traditional, but amazing Be sure to bake the pizza until it is good and brown on the bottom; take a peek if you’re not sure See the other variations on this pizza, and experiment freely.
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Crunchy top, moist interior, and packed with blueberries. What's not to love about these muffins?
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Breaded foods, like this crispy shrimp, can taste just as good when baked rather than fried.
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Get Easter Egg Hunt Cake Recipe from Food Network
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Get Fish and Chips Recipe from Food Network
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Greek yogurt gives this creamy favorite a lighter, tangy twist.
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Get Sweet Potato Latkes Recipe from Food Network
www.allrecipes.com
A few packaged mixes make it so easy to serve a tender beef pot roast and savory gravy, all done in the slow cooker while you do other things.
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The portability of the waffle iron is key here: You can churn out warm cookies from anywhere with a working outlet.
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An easy recipe for cornbread pancakes, with maple syrup flavored with brown butter and toasted pecans.
cooking.nytimes.com
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence But you can make naan just as easily in an oven.
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Get Chocolate Tart From Another Planet Recipe from Food Network