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An egg wash gives these rolls a pretty gloss. They may be dinner rolls, but you can serve them any time.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
cooking.nytimes.com
For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander Generally, the smaller the cucumbers, the more crisp the pickles will be I used very small Kirby cucumbers, and a month later mine still crunch with each bite.
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A hearty side with unusual spices.
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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
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My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.
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This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp, and almost honeycomb-like.
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A cross between a crisp and a cobbler, this quick and easy dessert is made with fresh McIntosh apples and is great for casual entertaining.