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Classic Mexican soup made with meatballs (albondigas), green beens, onions, and chicken stock. A family favorite.
cooking.nytimes.com
This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.
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I was at a loss on what to serve for a friend's birthday—she and another guest are allergic to gluten, and another guest is vegan. I wanted to make a hearty...
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The famous Italian soup packed with vegetables, pasta, and beans.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A chicken chile verde recipe full of chiles, peppers, and chicken thighs; it's perfect for filling burritos or for a Cinco de Mayo party.
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Get Artisan Double-Cherry Pie Recipe from Food Network
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Get Open-Faced Tuna Tea Sandwiches with White Bean Spread Recipe from Food Network