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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Brown sugar, mustard, and Worcestershire sauce flavor this Midwestern icon.
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This hot chocolate sauce is made with unsweetened chocolate, sugar, salt, butter, cream and vanilla.
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Two crunchy hazelnut cookie halves filled with a soft layer of Nutella® hazelnut spread--is there anything better on a winter's day?
cooking.nytimes.com
This recipe is by Melissa Clark and takes 50 minutes, plus time to prepare dough . Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dough, ramps, olive oil, salt, chile
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Steamed yams add moistness, beautiful color, and fabulous taste to these cute little cream cheese frosted cupcakes.
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This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
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Get Tuna and Hummus Sandwiches Recipe from Food Network
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Homemade mustard is better than its supermarket counterpart, and it’s stupendously easy to make Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer Use cold water to soak the seeds, and after puréeing, taste your mustard
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This easy quiche makes its own crust as it bakes, thanks to the biscuit baking mix. It's filled with crumbled bacon, asparagus, and Swiss cheese. Use egg substitute or fresh eggs--whichever you prefer.
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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.
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Peas, American cheese, and pimentos are folded into salad dressing and served chilled in this easy, old-fashioned pea salad.