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This outrageously delicious milkshake combines pumpkin pie flavors with vanilla ice cream and bourbon to make a boozy pumpkin spice heaven.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
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This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to “special occasion dessert” status.
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This sandwich makes so much sense, we're surprised it's not a classic. Oozing cheese, crispy hash browns and savory chicken sausage. What could be better?
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This recipe appeared in The Times in an article by Craig Claiborne As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
cooking.nytimes.com
Homemade eggnog is simple, a recipe for novices, as long as they can whisk Where many eggnogs go wrong is that they rely more on cream than on alcohol It’s not a liquid dessert
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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Using ready-made eggnog from the dairy case means no eggs to cook for this spirited, coffee flavored holiday cup.
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You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.
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Avocado, tomato slices, and Swiss cheese are cooked between marbled rye bread for a gourmet grilled cheese sandwich.
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