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cooking.nytimes.com
Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia I combined them with black olives for a bread that transports me to Provençe.
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The soft bread made with buttermilk smells great right out of the bread machine!
www.delish.com
Day or night, this tequila spiked iced tea is a refreshing treat.
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The winter citrus is best served with a side of champagne.
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Limoncello mixed with iced tea creates a tart blend that refreshes us every time.
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Sangria, a punch made with sweetened red wine and fresh fruit, is a natural at holiday parties. Try this easy variation, which calls for equal parts ready-made Stirrings sangria mixer and Moët & Chandon champagne.
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For those of you not familiar with kale chips – welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on...
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Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
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This yeast bread is a cold-rise version. The good thing about it is that you can make plain yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf. Plus, this dough will last about 1 week, if you keep it wrapped in plastic wrap in your refrigerator.
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Cassava flour pita chips made with arrowroot starch are a quick and easy snack chip to prepare and they are gluten-free and paleo friendly.
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After years of trying to perfect the recipe, I finally did it! This recipe makes the best dinner rolls. It is sweet and full flavor. My family and neighbors love it.