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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Is it pie? Is it cake? Is it a blondie? Yes. Yes to all three.
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Get Cuban Coffee Cupcakes Recipe from Food Network
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This rolled-and-cut variation on golden biscuits calls for buttermilk.
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This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
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Chef John's savory sausage and milk gravy is just right for biscuits, fried chicken, and country-fried steak.
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A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good.
cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Swati Saha of New York uses a standard pie dish to make a savory tart of Kuri squash, mushrooms and kale, topped with grated asiago cheese to taste Not only does it make an attractive main course that holds its own at the center of the table, the rosemary-infused crust offers a pleasing burst of flavor with every bite.
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Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
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Light and crisp, these cookies are a pistachio lovers' dream. If you don't have ground cardamom on hand try using ground ginger.