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cooking.nytimes.com
This vegan take on quiche is from the chef Lindsay S Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge
www.simplyrecipes.com
Traditional New England Anandama bread, a dark yeast bread made with flour, cornmeal, and molasses.
www.allrecipes.com
Champagne is serve with a splash of cranberry juice for this festive holiday cocktail, sure to make any celebration special.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
www.allrecipes.com
This is a Swedish cardamom bread adorned with candied cherries, citron and golden raisins.
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Brew your own beer with this extract recipe for an Irish Red Ale. This beer is fermented slowly for a rich flavor, so be patient!
Ingredients: water, malt, barley, hops, yeast, sugar
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This sparkling cocktail uses maraschino cherries.
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Try this perfect recipe when you want a classic jelly donut. Make these today with homemade yeast dough, and tossed in sugar, filled with your favorite jelly...
Ingredients: donuts, jelly, sugar
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Ruby-red grapefruit juice and bright red Campari give this bubbly cocktail a pretty, pink hue.
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Lemon rum and blue curacao at the bottom of a flute of sparkling wine.
Ingredients: lemon, blue curacao, champagne
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Chef John's puffy, glossy Chinese steamed buns are filled with any leftover barbecue pork you have on hand.
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A great white bread that uses the food processor. It's a good bread to make if you're in a hurry.
Ingredients: flour, sugar, yeast, salt, butter, egg, water