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Up your cocktail game with this fresh apple-ginger shrub, an infused vinegar that will add refreshing tartness to your drinks or sodas.
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These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.
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Baby spinach leaves, chopped cauliflower, toasted almonds and bacon bits are tossed with a creamy, sweet Parmesan dressing.
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
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The filling of these crispy skins is decidedly South-of-the-border, with chiles, cheese and sweet Roma tomatoes.
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Try this Korean-style salad dressing over spinach.
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Virginia eggnog takes classic eggnog and adds whisky and rum for an extra boozy drink for the holiday season.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Burger Spaghetti Recipe from Food Network
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An easy ham and cheese scone recipe that calls for smoked Black Forest ham and Gruyère cheese.