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cooking.nytimes.com
When a friend offered me sorrel from her garden I accepted gladly I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium
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Easy and so good for holidays, weddings, or whatever the occasion!
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
cooking.nytimes.com
This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My Jewish great grandmother's recipe for chicken. Chicken is battered and breaded with a matzo coating that is seasoned with Hungarian paprika for a winning flavor.
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Cookies using M&Ms® candies, any variety. Old recipe-but ALWAYS a favorite!
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A slightly sweet yeast dough made with rolled oats, molasses, whole wheat flour, and bread flour rests overnight to develop its wonderful flavor.
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This cookie recipe uses both fresh ginger and candied ginger to make delicious ginger snaps.
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A delightful spinach salad made with bacon, eggs, and a bold, tangy dressing.
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Fried salmon cakes filled with green onions and fresh dill weed.
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Traditional chocolate crinkle cookies are infused with and rolled in raspberry powder for a delicious variation on a classic holiday cookie.
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A delicious bread with a Mexican flair, featuring avocados, Monterey Jack cheese, and cornmeal.