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Warm yourself and your family with a bowl of creamy potato, bacon, and corn chowder on cold weeknights.
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I got the idea of a Blueberry Cranberry pie from the Pie & Pastry Bible but, like any creative cook, adapted it to my own liking. This pie receives rave...
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This macaroni salad is given added depth with the addition of tuna, shrimp, cucumber, and hard-cooked eggs.
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Delicious mini quiches are perfect for a brunch buffet. The ingredients are easily adjusted to what you have on hand, and everyone is sure to love them.
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Get Apple Pie as It Should Be Recipe from Food Network
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Get Pizza with Smoked Salmon and Caviar Recipe from Food Network
cooking.nytimes.com
It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
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Bite-sized BBQ Pulled Chicken Sopes! Great make-ahead appetizer for backyard parties. Topped with BBQ pulled chicken, cheddar cheese, tomatoes, avocado and BBQ-spiked sour cream.
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Get French Three Onion Soup Recipe from Food Network
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Get Chilled Avocado Soup Recipe from Food Network
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This fruity and spicy salsa is yummy on just about everything, or simply enjoyed with tortilla chips.
cooking.nytimes.com
Baked alaska is a real toil, no doubt — you have to attend to the cake, the ice cream and the meringue, in the same way a mason lays stone But there is plenty of opportunity for fun and flourish once the foundation is secure: You can divide the meringue among several pastry bags with varying sized tips to make dramatic and interesting variegated patterns of piped meringue You can play with the shape of the cake by freezing the semifreddo in a coffee drip cone or a large-format flexible ice cube tray