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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A different kind of pickle, made from wild leeks.
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This homemade coffee liqueur recipe is an easy take on Kahlúa made with cold-brewed coffee, brown-sugar simple syrup, rum, and vanilla.
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A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.
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This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, too.
cooking.nytimes.com
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
cooking.nytimes.com
I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks I loved the way it looked and how it tasted
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Tart cranberry juice gives a classic mimosa cocktail a blush.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Also known as the Mimosa, this brunch classic is a bubbly way to wake up orange juice.
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Knoephla soup is a German potato soup with homemade dumplings that will keep you warm and full during the cold winter months.
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These homemade gluten-free crackers are made with almond meal, flax seed meal, and garlic powder and are great on their own or with toppings.