Search Results (15,467 found)
www.allrecipes.com
No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
www.allrecipes.com
For Chef John's summery dessert, make your own crust or use a prepared one--you can use a tart pan instead of going free-form. But be sure to use perfectly ripe, sweet strawberries.
www.allrecipes.com
Water, salt, and masa harina combine to perfection to make these delicious homemade gluten-free tortillas, perfect for any taco recipe.
Ingredients: masa harina, salt, water
www.foodnetwork.com
Get Hemlock Cocktails Recipe from Food Network
cooking.nytimes.com
This recipe is by The New York Times and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Brad Thomas Parsons, the author of "Amaro: The Spirited World of Bittersweet, Herbal Liqueurs," created this invigorating highball that brings together an unexpected trio of ingredients: rye whiskey, Amaro Lucano and strong coffee It’s a bold (and delicious) blend — and, thanks to the coffee, as good an afternoon pick-me-up as any drink that includes whiskey and amaro can reasonably be expected to be.
www.allrecipes.com
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
www.allrecipes.com
Your ice cream maker does all the work in this recipe for a zesty and refreshing coconut lime sorbet that's the perfect summertime dessert.
www.allrecipes.com
The perfect Spring or Summer drink. Tried and tested for over 12 years now. and always a crowd favorite! This recipe yields one gallon!! Use a 1 gallon sun tea jar for serving!
www.allrecipes.com
Yummy curried wild rice and squash soup.
www.foodnetwork.com
Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous