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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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Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.
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A tangy, spicy way to serve potatoes.
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Tender, buttery yeast-raised dinner rolls are worth the time and effort to make.
Ingredients: milk, yeast, sugar, eggs, butter, salt, flour
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A whole orange is boiled and pureed into this unique almond cake that comes together easily in a food processor.
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This beautiful bird was served at the Obama inaugural lunch.
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Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.
Ingredients: goat cheese, chives, chervil, carrots
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This is a very old recipe from at least the 30's. The name comes from the old expression meaning 'great'.
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Chicken patties are layered with provolone cheese and marinara sauce in this lazy version of chicken Parmesan as a grilled cheese sandwich.
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Saute scallops in butter and bourbon, then top with a bourbon sauce to create this delicious, quick-and-easy recipe that is a guaranteed crowd-pleaser.
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Get Seaweed Mashed Potatoes Recipe from Food Network
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Spinach, artichoke hearts, crumbled bacon, and Parmesan flavor this crowd-pleasing dip.