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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The Sgroppino is an old between-course palate cleanser, dessert or aperitif drink that marries prosecco with sorbet and a touch of vodka It’s a simple enough affair once you have the sorbet, in this case made from white peach puree You very gently whisk the spirit (in this case, peach brandy or peach vodka) and wine (in this case, prosecco) into the sorbet and turn it into a glass, to be consumed, ideally, quickly, while it still retains a bit of the semifreddo intact.
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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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Yummy cinnamon toast makes a great breakfast meal or a snack!
Ingredients: bread, margarine, sugar, cinnamon
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Served on buttery brioche buns, these pork burgers with smoked bacon and Cheddar cheese will be a hit at the next barbecue.
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Get Homemade "Magic" Chocolate Sauce with Garam Masala and Ginger Recipe from Food Network
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Moist chocolate cupcakes are topped with a marshmallow and broiled into tasty, toasted marshmallow cupcakes.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Get Roasted Cod with Lima Beans Recipe from Food Network
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Get Grape Leaves Recipe from Food Network
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Get Rum Chica Rum Chicken Recipe from Food Network