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This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, lemon juice, syrup
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Serve Chef John's maple-glazed cranberry-stuffed game hens for a smaller-scale holiday feast.
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Apples, maple syrup and cinnamon are microwaved, then pureed, for quick and easy apple butter that's great on any fresh baked good, or sandwich.
Ingredients: apples, maple syrup, cinnamon
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Get Hazelnut Crunch: Noci Croccante Recipe from Food Network
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Guests can assemble their own Vietnamese salad bowls with glass noodles, crisp vegetables, and fresh herbs in this light, refreshing meal.
cooking.nytimes.com
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew
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Triple strawberry cupcakes with cream cheese icing are the perfect treat to bake for the strawberry lovers in your life.
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The substitution of peanuts for pecans and the addition of peanut butter to the corn syrup filling are the notable differences between this and a traditional pecan pie.
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Cuervo tequila gets a lift from tart cranberry juice and bubbly ginger ale, producing the perfect sipping cocktail.
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Delicate bars with a cookie crust, cheesecake filling topped with peach preserves.