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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
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Swap olive oil for butter in this soft, cranberry-pecan cake. It is a perfect cake to bring to parties or picnics.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orange marmalade and soy sauce mix with Swanson® Chicken Stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables.
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Get Orange Baked Ham Recipe from Food Network
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Garlic, onions, and lemon juice to add interest to plain white rice.
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Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
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The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.
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Get Sausage Bread Brunch Sandwich Recipe from Food Network
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This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.