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EASY Halloween treat! Crispy cinnamon sugar cookie crisps made with flour tortillas, cinnamon, sugar, and butter
www.delish.com
Try this all-purpose nougat for use in your homemade confections (like Snacker Candy Bars), or simply enjoy it plain.
www.allrecipes.com
Honey, molasses, and butter flavor a delectable glaze to bake onto your holiday ham.
Ingredients: butter, corn syrup, honey, molasses, bone
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Get Toasted Coconut Marshmallows Recipe from Food Network
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Make a simple, delicious appetizer by warming a wheel of Brie cheese with walnuts and maple syrup. Serve with a sliced baguette at your next gathering, or to cheer on your favorite Canadian team.
www.chowhound.com
A recipe for rich, creamy, New York–style cheesecake that's great on its own or topped with honey-soaked kiwi.
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Korean spicy rice cakes[Dukbokki] is the most popular korean street food among foreigners. many korean children and young adults also like that so much including...
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The Afternoon Delight cocktail combines gin, pear brandy, lemon juice, orange juice, and simple syrup. Try it at your next home happy hour!
cooking.nytimes.com
This recipe is by Robert Simonson. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
cooking.nytimes.com
The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up