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This creamy dressing pair cool, tangy yogurt with orange juice, spicy ginger, fragrant orange peel and a hint of fiery cayenne.
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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Moist vegan cookies are easy to make from cake mix and ingredients you have in your cupboard, and they're ready in less than 30 minutes.!
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The perfect cookie topping for all of your desserts.
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Chewy and sweet, these Swedish cookies take a bit more time to make... but are well worth the extra effort.
Ingredients: sugar, flour, butter, egg, water
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The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this berry fool so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
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This copycat recipe of the chocolate duet cookies sold by Panera Bread® packs them with walnuts, white chocolate chips, and semisweet chocolate chips.
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Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get White Chocolate Shortbread Cookies Recipe from Food Network
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What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!
Ingredients: sugar, water, ginger, lemon juice, fruit
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Sekanjabin is a refreshing Persian drink. This recipe makes a ginger-flavored syrup which, when stirred into water, makes a spicy, refreshing soft drink.