Search Results (740 found)
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This homemade cocoa-hazelnut spread is great on toast or ice cream, as a fruit dip--the possibilities are endless!
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet take on a bruschetta recipe pairs ripe peaches with a creamy hazelnut liqueur–mascarpone spread.
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Get French Fry Skordalia Recipe from Food Network
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I'm still on my grape seed flour kick and made these yummy Gluten Free Cabernet Cookies the other day which were "all gone" quite quickly. If you like the combination...
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Buttery cookies that are crunchy yet tender. A gluten-free adaptation of the traditional recipe. Make sure your ingredients are really gluten-free. As a variation, dip each cookie halfway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze very well.
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
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Get Summer Squash with Turmeric Butter Recipe from Food Network
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Dates, cashews, hazelnuts, and coconut are blended with cinnamon and salt creating a filling, on-the-go snack that is grain-free and vegan.
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A classic Scandinavian hot spiced wine punch served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional.
www.delish.com
What a refreshing fruit/spinach salad! The easy honey dressing is spiked with Pace® Picante Sauce, and it's all tossed together just before topping with toasted almonds.
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Get Plum Galette Recipe from Food Network