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This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The warm, spicy flavors of gingerbread are a natural match for cheesecake I mean, who doesn’t love a slice of gingerbread cake slathered with cream cheese frosting This dessert is certainly rich, but it is also packed with lots of spices, including a hefty sprinkle of both ground and fresh ginger, classic cinnamon, allspice that lends a slightly peppery note, and a bit of fresh lemon zest to brighten things up
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Get Sole Paupiette with Crab and Smoked Salmon Mousseline Recipe from Food Network
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This gorgeous trifle combines two of the holiday's best flavors - eggnog and gingerbread.
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Homemade custard flavored with orange zest is layered with pineapple and vanilla wafers, topped with meringue and baked until golden.
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These soft, yeast-risen pretzels are fun to make.
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Packed with old-fashioned flavors of molasses and spice, these soft gingersnaps are a crowd pleaser.
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Country-style ribs are drizzled with a quick sauce using fresh kiwis, cider vinegar, and lime juice for a tropical taste with your ribs.
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To make these marvelous margaritas, blend frozen limeade and golden tequila with triple sec and lime juice. Careful, these pack a wallop.
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Smoke your salmon atop a bed of fennel, then serve with a cherry tomato-fennel frond salad.
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A delicious banana cake made with vegetable shortening that doesn't require frosting! Use ripened bananas for optimum flavor.
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This easy fried white fish takes only minutes to prepare and will please even the pickiest of eaters.