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Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground...
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Make your own delicious homemade Cracker Jack® with this recipe for peanutty caramel popcorn.
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Would you like a side of split pea soup with your bacon? Kidding! But, seriously, this split pea gets its bold smoky flavor from a whole lot of bacon.
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Olivie, Russian potato salad, is made with potatoes, carrots, peas, eggs, and pickles.
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Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
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Get Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce Stew Recipe from Food Network
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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.
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This is a rich and hearty pudding of citron, raisins and pecans baked with butter, sugar, eggs, flour, bread crumbs and warm spices. Serve warm or chilled.
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Get Vanilla Orange Tart Recipe from Food Network