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cooking.nytimes.com
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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Get Caramel Apple Flatbread Recipe from Food Network
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Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
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Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network
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Pumpkin + Donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.
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It doesn't take much to make fresh horseradish. Be careful, because this is hot!
cooking.nytimes.com
This recipe is by Florence Fabricant. Tell us what you think of it at The New York Times - Dining - Food.
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Anise cookie cooked in a loaf then sliced and toasted.
Ingredients: eggs, sugar, anise seed, flour
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This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter.
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Makes a refreshing summer apéritif.
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These are delicious. My friends all now eagerly expect them for Christmas. They are perfect for holiday gifts!
Ingredients: mixed nuts, butter, egg whites, sugar
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.