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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A different kind of pickle, made from wild leeks.
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This homemade coffee liqueur recipe is an easy take on Kahlúa made with cold-brewed coffee, brown-sugar simple syrup, rum, and vanilla.
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Best served slathered with plenty of Irish butter!
www.allrecipes.com
A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.
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This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, too.
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Knoephla soup is a German potato soup with homemade dumplings that will keep you warm and full during the cold winter months.
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These homemade gluten-free crackers are made with almond meal, flax seed meal, and garlic powder and are great on their own or with toppings.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
cooking.nytimes.com
This strawberry streusel cake is the perfect end to a summer meal But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day The cake is slightly tricky to assemble, and at some point it may look like a mess
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An unlikely ingredient -- carbonated orange soda -- makes this roasted duck, basted with orange sauce, easy and a little bit different for your holiday table.
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Get Refried Black Beans Recipe from Food Network
Ingredients: black beans, cloves, onion, cumin, butter