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This makes a shiny gloss finish on most any cookie. It works best on light-colored cookies, like sugar cookie cutouts. Depending on the color you are going for, you will probably need between 2 and 8 drops of food coloring.
Ingredients: egg yolk, water, food coloring
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Dried apricots are a great addition to this holiday favorite!
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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You deserve something fancy on a weeknight.
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This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream, and even a piece of toast.
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A nice change from lemon meringue, the flavor comes from a generous amount of orange juice and orange zest as well as some segments of fresh orange.
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This homemade pizza substitutes goat cheese for mozzarella. You can use the sauce recipe, or use store-bought sauce to make it easier. You can always add any other ingredients - artichoke hearts make a great addition!
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Moist chocolate cupcakes are topped with a marshmallow and broiled into tasty, toasted marshmallow cupcakes.
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A fresh orange, a pair of ripe bananas, and a kale leaf are blended into a pudding-like smoothie for a wholesome breakfast drink.
Ingredients: orange, water, kale, bananas
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Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.