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Do not wait a moment longer than you must: Quick-rise yeast hastens the process in this ultra-rich and sweet egg bread.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This slightly sweetened coleslaw is made with the convenient use of prepared coleslaw mix in a creamy salad dressing with poppy seeds.
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These oat bars studded with cranberries, sliced almonds, and ground flax seeds make for a great on-the-go snack, with no baking required!
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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These stuffed pita are a great use for leftovers! I combined a couple of different recipes to come up with this mixture. The almonds and grapes really compliment the ham.
www.chowhound.com
Korma is a popular spiced curry stew prevalent throughout Pakistan and India.
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Make the ultimate vegan dip or dressing by blending cashew milk, cashews, chia seeds, lemon juice, dried dill, and more vegan goodness.
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An easy homemade corned beef recipe that's brined with traditional spices.
www.delish.com
Roast beef with Yorkshire puddings is the most traditional British meal, but it is every bit as popular here in the United States.
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This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.