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A light, fluffy, and eggy sponge cake baked in an angel food cake pan makes a perfect Passover treat. It's flavored with orange and lemon peel and made with potato and matzo meal cake flour.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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These creative appetizers are sweetly savory and perfect for passing around.
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Thinly sliced sweet onions are soaked in buttermilk, dredged in a spiced flour mixture, and deep-fried to delicious perfection in this recipe for sweet onion straws.
www.delish.com
Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars dont burn.
www.delish.com
Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
cooking.nytimes.com
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A tantalizing combination of campari, gin, vermouth, soda and lemon. Dare to try dry!
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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
www.chowhound.com
Sneak healthy groats into your morning eggs.
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A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!
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Black cherries and creme de cassis are swirled into a vanilla Greek yogurt-based frozen yogurt for any fancy occasion.