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Sopapilla cupcakes, reminiscent of the Mexican-inspired dessert, are sweet cinnamon-and-sugar cupcakes topped with honey-and-cinnamon frosting.
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Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spicy salad.
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Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tangy homemade teriyaki sauce perfectly complements rich ribeye steaks. Colorful vegetable fried rice makes a wonderful accompaniment.
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The eggs in mayonnaise hold the oil in suspension, while vinegar and lemon juice add acidity and flavor. It is one of the most loved of all French sauces, especially when served with poached and fried fish dishes and cold meats.
cooking.nytimes.com
This is the ham that led directly to whatever childhood memory caused someone to combine ham and pineapple on a pizza The sweet, slightly fiery and herbaceous crust on this salty haunch practically calls out for a garnish of caramelized pineapple, if not a spray of maraschino cherries Others may reverse course and apply mustard
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These paleo-style cookies are full of cashew butter, dried cranberries, almonds, and dates!
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Peanut butter energy balls with wheat germ and powdered milk are packed with flavor and will give you an energy boost!
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Get Baked Ham with Brown Sugar-Honey Glaze Recipe from Food Network
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Fancy enough for date nights, easy enough for weeknights.
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Get Fresh Fruit Salad with Honey Vanilla Yogurt Recipe from Food Network