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Chocolate cookies coated in confectioners' sugar...very good!
cooking.nytimes.com
This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.
www.chowhound.com
New York cheesecake’s Greek cousin.
cooking.nytimes.com
The rules for matching cocktails with food are a lot more lax than with wine Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa For simpler cocktails, simple foods work best
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This French toast recipe uses vanilla and almond extracts to deliver a sweet and flavorful version of the breakfast favorite.
cooking.nytimes.com
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
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Everyone will love this cold salad made with brown rice, dried cranberries, and balsamic vinaigrette.
www.delish.com
Hot, sour, salty and sweet are the main flavors in this Vietnamese-style marinade from F&W's Melissa Rubel.
www.foodnetwork.com
Get Cantaloupe Red Wine Surprise Recipe from Food Network
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Hot peppers and mezcal, a smokier version of tequila, make this spicy margarita the perfect summer cocktail.
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Get Pastrami Rueben aka "The Rachel" Recipe from Food Network