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cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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This sauce gets its sweetness from apple juice, honey, brown sugar, and molasses, and its tang from vinegar, ketchup, and spices.
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This robust bread machine product is defined by its winning ratio of wheat, rye and bread flours, quietly sweetened with honey and molasses.
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These crispy chocolate chip cookies don’t miss a beat without the egg and butter.
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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Flavored with molasses and warming spices, these paleo salted gingerbread cookies are an easy and delicious solution to your holiday baking.
cooking.nytimes.com
This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating
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The marinade is a syrupy glaze slathered over the pork so it can soak up the flavor before roasting.
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Four different varieties of beans are baked with bacon, molasses, and brown sugar for a sweet and savory picnic side dish.
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Carrots, raisins, and chopped nuts are folded into a spiced batter made with whole wheat flour and molasses for deliciously moist muffins.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.