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This recipe is by David Tanis and takes 20 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan chocolate frosting is a perfect topping for vegan chocolate cake or cupcakes.
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Honey brings out the floral, aromatic qualities of quince in this fall and winter fruit pie. This recipe also works very well using half apples, half quince.
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An easy version made with fresh apples and phyllo dough.
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Crisp, thin chocolate wafers are key to this no-bake dessert, layered with chocolate pudding and banana slices
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
cooking.nytimes.com
Caraway, great with carrots, is also very nice with beets The trick to succeeding with these is to slice them very thin – about 1/8 inch thick You can do this on a mandoline or with a Japanese slicer, or just use a sharp knife
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This is a simple relish made of tomatoes, sweet onions, and apples.
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You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
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This teriyaki-like sauce that has sweetness and depth but isn't cloying.
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Fill a baked pie shell with a dreamy chocolate cream filling, then chill until serving. Top with whipped cream and shaved chocolate.
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Get Cereal Milk Pudding Recipe from Food Network