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cooking.nytimes.com
This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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This cake batter is used in the Ghost Cupcakes recipe.
www.allrecipes.com
A delightful winter concoction of fruit juice and red wine - spiced and served hot with a cinnamon stick.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Farro cooked with onions and garlic and tossed with sautéed swiss chard and radicchio
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Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.
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A hearty white bread made in the bread machine with instant potato flakes.
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A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!
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Golden hazelnut praline is folded into whipped eggs and cream and frozen into a nutty semifreddo for a fancy, Italian-inspired dessert.
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A lovely light soup to serve as a wonderful starter on a winter-day.
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Orange juice and lemonade concentrates blend with a simple syrup, pineapple juice, and mashed bananas in the base for a tasty slush.
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