Search Results (1,271 found)
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These soft, yeast-risen pretzels are fun to make.
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Cream cheese makes this tuna salad rich and creamy, diced carrot makes it crunchy, and red bell pepper makes it pretty. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.
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These crispy pizzelle flavored with anise seeds, made from a treasured family recipe, are a must-have treat around the holidays.
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These yummy rolls aren't really biscuits, but they're named after rolls I used to get at my local bakery. My family thinks they're sweet enough without icing, but a simple powdered sugar one would be nice.
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Soft, easy molasses cookies. Great for kids to help make!
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Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.
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Dip ginger snaps in this creamy pumpkin dip for a crowd-pleasing treat.
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These are great dunked in milk or served with tea.
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Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
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A real sweetheart of a cookie! Raspberry liqueur adds a delicate scent and an extra flavor dimension to these crisp, flaky treats. The shiny gloss makes them a beauty to behold.