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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
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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Carrot cake in pancake form? YUM. This easy take on classic pancakes is sure to become your new favorite breakfast.
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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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Up your cocktail game with this fresh apple-ginger shrub, an infused vinegar that will add refreshing tartness to your drinks or sodas.
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Make Thanksgiving happy hour extra special by serving this baked Brie appetizer topped with maple caramelized apples and spiced praline bacon.
cooking.nytimes.com
Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert – or a very nice breakfast The compote is modeled on Deborah Madison’s recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go The small amount of cinnamon brings out the essential essence of the berries