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cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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This sweet and sour eggplant hits every flavor note from savory and sweet to salty and spicy, and is way tastier than take-out or delivery.
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Jars of barbeque sauce are dressed up with Worcestershire sauce, steak sauce, onion flakes and cola.
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Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish or poultry.
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Get Brioche Recipe from Food Network
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Fresh pineapple and pineapple juice combine with fresh basil to make this simple and refreshing sorbet.
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This is a great clone recipe for peppermint schnapps. It is very smooth and minty.
Ingredients: sugar, corn syrup, vodka, peppermint
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The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.
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Oatmeal bars with a caramel flavored peanut butter topping.
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A recipe for the classic warm Christmas cocktail made with milk, Cognac, and rum.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Use this sweet minted syrup to make the romantic Raspberry Chocolate Kiss Cocktail.