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Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Processed cheese food makes this the creamiest fudge ever.
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Get Animal Crackers Recipe from Food Network
cooking.nytimes.com
This recipe is a loose template; use any spice that seems festive and appealing to you, but bear in mind you are adding a relatively small amount of syrup per drink, so it pays to make it forceful This blend includes cinnamon, allspice, star anise, cloves, vanilla and ginger root.
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This fluffy white filling is made with butter, shortening and evaporated milk.
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Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen. I was...
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This is a fancy, elegant little dessert that is deceivingly quick and easy to put together. Very ripe peaches make this the perfect summer treat.
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Save space in your oven by making this Thanksgiving staple in the microwave.
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There's no rule that says only black tea can be used to make iced tea.
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Homemade cold-brewed coffee turns into caffeinated ice cubes that set the stage for a delicious almond milk latte.
Ingredients: water, coffee beans, almond milk