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Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!
cooking.nytimes.com
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets — hot candied ginger and sugared, dried plums (a.k.a prunes) — that her grandmothers offered her as a child Ms
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This Christmas Brisket Fried Rice, fragrant with ginger, garlic, and scallions, is a cheeky and delicious marriage of two Jewish and Chinese favorites, and a...
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Upside Down Apple Cake with caramel sauce and apple wedges in a flour cornmeal batter.
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Prepared in similar fashion to potato-cinnamon rolls, these pumpkin rolls are full of fall flavor and are topped with a brown sugar frosting.
cooking.nytimes.com
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind It's fabulous, it's healthy and it can be ready in about a half hour A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Orange Brisket Recipe from Food Network
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Get Holiday Monster Cookies Recipe from Food Network