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This drunken sauce, made by simmering chicken stock, heavy cream, and hard apple cider together until thick, adds rich flavor to any dish.
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Classic sauerkraut recipe with chopped apple and juniper berries.
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Sweet caramelized onions add depth of flavor to this rich, creamy, cheese-covered pizza.
cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
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This is the white, fluffy cream filling used in bakery items like cream horns, doughnuts, and other filled pastries. It makes a big batch.
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A delicate cream cheese frosting that has whipped cream folded into it.
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A creamy variation of the classic vinaigrette.
cooking.nytimes.com
You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.