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cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Mezcal adds an element of smoky surprise to this riff on a mai tai.
www.simplyrecipes.com
Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. Great on toast!
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Humdinger cake, very similar to hummingbird cake, combines yellow cake mix, pineapple, and bananas to create a very moist cake.
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All the flavor of a Bramble but without the alcohol.
Ingredients: bay leaf, lemon juice, tarragon
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Garlic mayo with hint of paprika.
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Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
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You bet it's better on bread!
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Get Salsa Verde Recipe from Food Network
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Guacamole Deviled Eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.
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Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.
www.delish.com
Thanks to walnuts and kale, this killer riff on pesto is anything but classic.