Search Results (12,268 found)
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Hard candy 'shards' and edible blood decorate these spooky Halloween cupcakes.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Whipped coffee is the latest trend in coffees. Try experimenting with different flavors like this version with pumpkin, pumpkin pie spice, and pumpkin syrup.
cooking.nytimes.com
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown They have never divulged the exact recipe; this is our own lush but refreshing version.
www.delish.com
The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
www.simplyrecipes.com
Crown rib roast of pork with an apple and Italian sausage stuffing.
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Honey brings out the floral, aromatic qualities of quince in this fall and winter fruit pie. This recipe also works very well using half apples, half quince.
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Warm bacon and Brussels sprouts are tossed with cranberries and almonds for a quick and easy, festive salad for the holiday season.
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This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
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Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!)
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This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
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Sliced ginger root and lime zest add a tangy component to this sorbet made with orange, mango, and lemon juice.