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Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.
cooking.nytimes.com
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
www.delish.com
These flower syrups are similar to flower simple syrups but much thinner and easier to pour, perfect for using as a finishing syrup over pancakes, waffles, or ice cream.
www.delish.com
Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries perfect for a springtime aperitif. Garnishing the drinks with edible flowers is a lovely touch.
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chai Spiced Grits Recipe from Food Network
Ingredients: chai, cinnamon, grits, heavy cream, lemon
www.allrecipes.com
A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
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This recipe makes chocolate no-bake cookies with a coffee kick from instant coffee and coffee liqueur.
www.delish.com
Looks crazy, tastes AMAZING.
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These genius hors d'oeuvres from Colby Garrelts (a Food and Wine Best New Chef 2005) call for just three ingredients. The recipe can be made ahead of time, so it's great for parties.
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Orange compote makes a terrific holiday gift when packed into glass jars and decorated with ribbon. Use as a topping for yogurt, ricotta, or ice cream.
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Get Whole30 Shrimp and Cauliflower Grits Recipe from Food Network