Search Results (24,127 found)
www.allrecipes.com
Whipped cream is folded into this cold zabaglione, adding further lightness.
www.allrecipes.com
This northern Italian cookie is crispy on the outside and chewy within, with a nice nutty flavor.
Ingredients: egg whites, sugar, hazelnuts, almonds
www.chowhound.com
A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
www.foodnetwork.com
Get Pork Chops With Peach Sauce Recipe from Food Network
www.chowhound.com
These muffins are moist and very tasty. You can use either fresh or frozen strawberries. The sugared almonds give them a nice crunchy topping. They are great...
www.simplyrecipes.com
Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
www.allrecipes.com
Apple juice and apple cider blend with Everclear® and a stick of cinnamon in this yummy apple pie cocktail, perfect for gift giving.
www.allrecipes.com
Get paleo diet-friendly crepes using coconut flour, almond milk, and this recipe.
www.allrecipes.com
Here's how we take a tuna melt from good to great: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
www.allrecipes.com
The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.