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These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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Pizza is a great way to start the day!
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A recipe for toasted coconut cream puffs with salted caramel drizzle
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Get Dark Chocolate Cake Recipe from Food Network
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Get Eggplant Parmesan Recipe from Food Network
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Get Spicy Cashews Recipe from Food Network
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A German Christmas tradition, this sweet yeast bread is packed with dried fruits, with a ribbon of marzipan in the middle.
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Brown sugar-scented apples combined with boiled potatoes make a unique twist on ordinary mashed potatoes.
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A hearty oatmeal raisin cookie with the flavors of cinnamon and cloves.