Author: Nigella Lawson
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
Author: Beth Harrison
This recipe is from the Blue Owl Restaurant & Bakery in historic Kimmswick, MO, an excellent homestyle restaurant. Simple to make & very delicious.
Author: moandbritsmom
An easy recipe for Baked French Toast
Author: Betty Davison
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.
Author: Gina Marie Miraglia Eriquez
This recipe uses the base "French's Green Bean Casserole" with a few little additions from me which according to my friends makes this the best Green Bean Casserole ever! They never knew that this was...
Author: Sunday
A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located on either side of the center bone. The top loin, the...
Author: Kay Chun
Author: Jamie Deen
This ground beef chili recipe with black beans and chickpeas comes from Gina Homolka's cookbook SkinnyTastes: Fast and Slow
Author: Gina Homolka
Author: Gabrielle Hamilton
Author: Wolfgang Puck
Preparing for the Super Bowl? Think bread bowl. This spinach dip is housed in a hollowed-out loaf of bread. Choose pumpernickel or sourdough and have other items for dipping on hand-those bread bites go...
Author: Melinda Anderson
Author: Bruce Aidells
Author: Susan Herrmann Loomis
Author: Lillian Chou
Just like my Mom's BEST Banana Bread Recipe -I have tried, sampled, and made other Stuffing/Dressing Recipes before and believe me, NOTHING else comes close. Again, a little more work/fuss involved here...
Author: stephanierndos
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff