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This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cassis, water, sugar, cranberries
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If you have an espresso maker in your home or office, you can whip up this spicy seasonal favorite. Espresso coffee is mixed with gingerbread syrup, and steamed milk.
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Fondant is a rolled sugar paste used to decorate cakes, and is the secret of many cake decorating professionals. This version comes together easily in your mixer and uses gelatin as a binder.
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Get Vegetable Quinoa Recipe from Food Network
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Maple pecan muffins made with coconut flour, pecans, and maple syrup are a gluten-free and vegan and a delicious on-the-go breakfast.
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Cherry juice joins gin and cherry brandy in this refreshingly fruity cocktail.
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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Passed on through the generations, this recipe for the famous Frango® mints makes a perfect holiday or hostess gift.
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Ali Maffucci's recipe for Tilapia with Chayote-Mango Pasta Salad from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
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This Persian zeytoon parvardeh, a green olive dip with pomegranate molasses, fresh herbs, and lemon juice, tastes great with pita bread.
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Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
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Rich creamy white chocolate fondue, made with real cream! Perfect for a party or a romantic night in. Serve with pretzel rods, brownies, marshmallows, and assorted fruits for dipping.