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Traditional New Year's food from the South--black-eyed peas, ham hocks, and greens--are transformed into a hearty, warming soup with the addition of chicken broth, tomatoes, and spices.
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Wasabi and ginger give this unusual dip a nice and unexpected kick of flavor.
cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
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This torte is a mix between a gingerbread cookie and a linzer tart, with raspberry jam peeking out of snowflake cutouts.
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These sweet, airy cookies are way easier to make than you might imagine!
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This recipe uses fresh cranberries, pineapple, orange, grapes and apples. Delicious with turkey, chicken or ham. Pineapple juice is an excellent substitute for water if you would like a bit more flavor. Originally submitted to ThanksgivingRecipe.com.
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Get 10 Minute Fruit Tart Recipe from Food Network
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This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB and J. Instead of peanut butter, it's made with almond butter.
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Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
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Cranberries are ground with oranges, a carrot and pecans, then combined with pineapple and raspberry gelatin.
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Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.
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This variation of the poke cake uses raspberry gelatin and lemon-lime soda to make it extra moist. Serve it straight from the fridge.