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Try this Korean-style salad dressing over spinach.
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Virginia eggnog takes classic eggnog and adds whisky and rum for an extra boozy drink for the holiday season.
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These cookies use rice flour for a different twist on the traditional shortbread cookie.
Ingredients: sugar, butter, flour, rice flour
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Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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Get Maple-Walnut Cheesecake Recipe from Food Network
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Ingredients: tempeh, fat
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This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
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A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.
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Up your cocktail game with this fresh apple-ginger shrub, an infused vinegar that will add refreshing tartness to your drinks or sodas.