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cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Add a little twist to your classic homemade hot chocolate with this recipe that calls for raspberry liqueur.
cooking.nytimes.com
Chocolate and orange are a traditional pairing, but not one that I've always liked Chocolate has all the muscle in the partnership It mocks the pleading, too-sweet orange
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
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This Mexican sweet cake made with fresh corn kernels will delight fans of sweet tamales.
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This is the recipe my mom always made. I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness. My daughter likes me to make smaller ones.
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This is a very quick pudding recipe with chia seeds, almond milk, and fresh strawberries, requiring no cooking and no fuss!
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The coconut milk in this quick and easy Filipino fish dish gives the catfish a very savory taste. Serve with rice.
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This dairy-free horchata is sweetened with sugar and cinnamon. Soy milk adds a nice richness to this Latin drink.
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Instant coffee granules and cocoa powder can help deliver a delicious cold beverage from your blender in a matter of minutes.
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A layer of strawberry jam is sandwiched between a buttery almond topping and brown sugar crust, creating a sweet and delicate cookie bar.
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This exciting skillet-baked cornbread includes an eye-opening dose of cayenne and hot pepper sauce.