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Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
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Boozy cupcakes are way better than non-boozy cupcakes.
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried cherries replace raisins, and melted toffee bits add a chewy topping in this delicious twist on traditional Canadian butter tarts.
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Get Biscotti Regina (Sesame Seed Cookies) Recipe from Food Network
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Get Southern Peach Julep Recipe from Food Network
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An apricot meringue pie recipe that riffs on lemon meringue pie, with a tangy apricot filling, an almond crust, and a fluffy toasted-meringue topping.
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A recipe for healthy roll-ups that combine the best things about Vietnamese banh mi sandwiches and fresh summer rolls.
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Liddabit Sweets never planned on doing a sea salt caramel. They changed their tune and the Sea Salt Caramel has since become their best seller.
cooking.nytimes.com
This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.
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If you are looking for a soft ginger cookie - here it is!! This is a scrumptious cold weather treat, and a perfect partner to a mug of steaming hot cocoa. Enjoy!!