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When preparing the Chocolate Buttercream frosting for these adorable Easter cupcakes, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
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Impress guests with these exotic Japanese oyster shooters, with sweet and salty flavors that come together in a taste explosion!
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This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time.
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Get Sweet Onion Relish Recipe from Food Network
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This is a pecan pie with a fruity twist. Coconut and plump raisins are stirred into a sweet pecan pie filling and baked. Serve with vanilla ice cream or freshly whipped cream.
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Sliced beets tossed with olive oil and vinegar are sprinkled with fleur de sel and dehydrated into crisp chips in this easy snack recipe.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Radicchio-Pasta Salad Recipe from Food Network
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Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
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These vegan almond truffles sweetened with agave nectar and Medjool dates are a no-bake treat perfect for a bite-sized chocolate fix.
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This recipe is by Robert Simonson. Tell us what you think of it at The New York Times - Dining - Food.