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Apple cider is spiced like a gingerbread cookie and served warm with slices of orange and lemon in this holiday wassail punch.
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Get Game Night Punch Recipe from Food Network
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Get Clafoutis aux Poires Recipe from Food Network
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If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust
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Get Strawberry Rhubarb Calzone Recipe from Food Network
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Get Crispy Fig and Gorgonzola Ravioli Recipe from Food Network
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Get Red Ruby Sangria Recipe from Food Network
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This sweet yeast bread, or pan dulce, is baked for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico.
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Chef John's recipe for a simple, delicious, and crispy-crusted honey-glazed ham will be a favorite at your holiday table.
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In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.