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cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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Get Falsomagro Recipe from Food Network
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Ground chicken and onion are simmered in a sloppy joe sauce that gets a spicy kick from Buffalo wing sauce. The addition of Neufchatel cheese and Cheddar gives it a creamy texture similar to your favorite Buffalo chicken dip.
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Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. Or serve it up for...
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This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
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This magical confection is part pudding, part cake, entirely delicious.
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This is the Ultimate Holiday Dessert! As a kid I rememeber the smell of mom's sweet potato casserole cooking in the oven, and a house full of friends and family...
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These healthy BBQ bowls have pretty much everything but the kitchen sink.
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Get Horchata Brownies Recipe from Food Network
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Get Peach Cobbler Pie Recipe from Food Network
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This fresh summer dessert combines juicy stone fruit and berries and nutty pecan shortcakes.