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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
cooking.nytimes.com
This recipe is by Julia Reed and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This almond-filled cookie is prepared only on special celebrations and weddings. It is a challenge to prepare, but is well worth the time and effort.
www.delish.com
These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar glaze. Plus, get 20 more ideas for pumpkin cookies!
www.chowhound.com
Delicious as a topping for ice cream or eaten on their own.
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
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Watermelon rind is prepared and preserved with a hint of lemon and spices.
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Fresh strong coffee is livened up with Irish cream and hazelnut liqueur for a nutty after-dinner drink.
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Light, creamy, and delicious; impress your guests with this angel food cake and Mandarin orange trifle.
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I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.
www.simplyrecipes.com
Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.