Search Results (18,650 found)
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
cooking.nytimes.com
This classic 19th-century French recipe brings out the best of the humble potato In it, thin potato slices are layered into a skillet, basted in butter and baked As they cook, the slices are compressed (under another skillet) so they hold together when unmolded
www.allrecipes.com
A great tasting yellow cake made fom scratch with eggs and orange juice.
www.allrecipes.com
Cooked custard version flavored with a whole vanilla bean.
www.allrecipes.com
Pumpkin sugar cookies are a festive addition to Thanksgiving or Christmas dessert plates.
www.allrecipes.com
A simple and dense fruitcake that doesn't contain eggs or nuts.
www.allrecipes.com
Sweet cranberry pork chops simmered to perfection.
www.allrecipes.com
The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.
www.allrecipes.com
This rustic apple galette has a delicious buttery crust and is bursting with apple goodness!
www.allrecipes.com
Ancho, chipotle, and jalapeno chile peppers flavor this easy and tasty salsa.
www.simplyrecipes.com
Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.
www.allrecipes.com
Rose water adds a lovely flavor to these tender raspberry scones you'll want to serve warm with a cup of tea.