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cooking.nytimes.com
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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"These frog-faced cupcakes are fun and easy to make for a child's birthday."
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This is an East Indian sweet tamarind chutney.
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I've kept this recipe from my Grandmother. Apples, celery, dates and walnuts are dressed in a light fluffy marshmallow cream. It's very good and children seem to love it.
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This chocolate fudge made with evaporated milk and butter is flavored with cherry gelatin and speckled with maraschino cherries
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Black tea is simmered with fragrant spices like ginger, cardamom, and cloves in this quick and easy recipe for authentic masala chai.
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A slight twist on the traditional pumpkin pie.
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You will give thanks to your bread machine for this one, a gently sweetened, cream-rich yeast bread with rum-plumped raisins scattered throughout.
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Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner.
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Great appetizers for sporting events, these deep-fried alligator pieces are exotic, but they taste like chicken. You can get frozen alligator meat online. Try them with the optional dipping sauce.