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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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This easy-to-make all-purpose spice rub recipe will last in your pantry for up to six months!
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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.
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This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Sour cream cheesecake baked over a vanilla wafer crust is a delightful dessert for special occasions and holidays.
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You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.
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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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This dessert is specially made to be put on the grill immediately after removing your meat. Let it cook while you enjoy dinner, and it will be done just as you're ready for dessert!
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A doughnut pan and a little time is all it takes to enjoy these easy doughnut-shaped muffins. Food coloring may be added to the glaze mixture for a holiday breakfast treat.
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A lightly sweet zucchini bread with walnuts and apples.