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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
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
cooking.nytimes.com
This recipe is by Merrill Stubbs. Tell us what you think of it at The New York Times - Dining - Food.
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Sweetened apple cider vinegar is tossed with cucumber and onion in this 'ice box pickle' recipe.
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This recipe makes pecan-filled chocolate cookies that are low in sugar.
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Coffee, non-dairy creamer, and cocoa give this refreshing, icy-cold drink a classic mocha flavor.
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Cranberries add color and tangy flavor to a simple apple pie.
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Easy white cupcakes get the sophisticated flavor of Champagne! They're perfect for celebrations and holidays.
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This healthier version of traditional alfredo sauce uses less butter and cream. The addition of zucchini adds color, flavor and texture.
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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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This recipe was used by my sister-in-law and seemed to work very well. It uses honey as sweetener instead of sugar.