Search Results (619 found)
www.allrecipes.com
This paleo turkey sweet potato casserole is layered eggplant, tomato, bright herbs, and a nutty sauce made with almond milk and flour.
www.allrecipes.com
Paprika, fresh mint, lemon and lots of aromatic spices make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal!
www.chowhound.com
Unique but addictive cookies. The version here is the latest, and so far, most definitive one I have made, but requires another somewhat hard-to-find ingredient...
cooking.nytimes.com
The name of this French dessert means “floating island.” It consists of soft meringue islands set afloat on a sea of the pourable vanilla custard called crème anglaise Traditionally it is garnished with caramel sauce and praline powder Here the dessert is flavored with cardamom and rose water instead, drizzled with cherry syrup and topped with pistachios.
www.simplyrecipes.com
Appetizer-sized empanadas, or turnovers, stuffed with a curried ground pork picadillo, and baked until golden brown.
www.foodnetwork.com
Get Moroccan Lamb Tagine Recipe from Food Network
cooking.nytimes.com
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger It’s then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners’ sugar for lightness and honey for richness Over all, it’s a bit like carrot cake, except softer and sweeter
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A classic, sweet, yeasted German bread recipe filled with candied booze-soaked fruit and served at Christmastime.
cooking.nytimes.com
This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.