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A sophisticated cocktail recipe made with sherry, orange, gin, Lillet Blanc, and a dash of angostura bitters.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
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Pickled eggs made with a sriracha-based vinegar are easy to make and have a spicy kick to each bite.
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Nothing screams Thanksgiving more than a classic pecan pie.
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Get Rib-Eye Quesadillas Recipe from Food Network
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Red wine and brandy are mixed with blackberries, strawberries, pineapple, and apple in this blackberry sangria recipe perfect for summer.
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Enjoy this refreshing and soothing drink any time of the year.
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This easy vegan gravy made with almond milk and nutritional yeast is sure to please vegan and vegetarian guests at the Thanksgiving table.
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: navy beans, water, garlic, onion, butter
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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Fresh mint leaves are steeped in sugar and water for a simple syrup that makes a refreshing addition to cocktails, glazes, or frozen treats.
Ingredients: water, sugar, mint leaves
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These smooth and creamy beans make a tasty side for any Mexican dish.
Ingredients: lard, pinto beans, water