Search Results (15,832 found)
www.delish.com
Spice up your morning routine with this gingery-tasting drink.
Spice up your morning routine with this gingery-tasting drink.
cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
You'll forget your worries after tasting the Milk of Amnesia; we just hope you remember your name!
You'll forget your worries after tasting the Milk of Amnesia; we just hope you remember your name!
www.allrecipes.com
Milk, bananas, and a pinch of sweetener are all you need for this creamy, smooth drink.
Milk, bananas, and a pinch of sweetener are all you need for this creamy, smooth drink.
www.allrecipes.com
Hot ginger milk is a nicely spiced, sweet beverage to drink on cold winter evenings.
Hot ginger milk is a nicely spiced, sweet beverage to drink on cold winter evenings.
www.delish.com
Your childhood favorite, reimagined.
Your childhood favorite, reimagined.
Ingredients:
cocktails, alcohol, soups, chocolate, cool whip, chocolate chips, crust, chocolate chip, oreo cookies, chips
www.foodnetwork.com
Get Milk Chocolate Mousse Recipe from Food Network
Get Milk Chocolate Mousse Recipe from Food Network
www.foodnetwork.com
Get Galaktoboureko: Milk Pie Recipe from Food Network
Get Galaktoboureko: Milk Pie Recipe from Food Network
Ingredients:
milk, semolina, sugar, butter, eggs, vanilla, phyllo dough, clarified butter, water, lemon
cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Ingredients:
carrot, daikon, sugar, salt, rice vinegar, brown sugar, lime juice, fish sauce, garlic, ginger, chile pepper, green, shrimp, lemongrass, rice vermicelli, lettuce, mixed herb, vegetable oil, scallions, peanuts
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
salt, brown rice
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient