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cooking.nytimes.com
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
www.allrecipes.com
This recipe makes a cookie for almond lovers only! If you only 'like' almonds, this will turn you into an almond lover!
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Wonton wrappers stuffed with spiced ground turkey, scallions, and water chestnuts are fried in this easy recipe for homemade pot stickers.
www.simplyrecipes.com
Beautiful apricot cherry rustic tart, lightly flavored with vanilla and lemon zest, easy tender flaky crust!
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Chewy meringue-style cookies with crispy rice cereal and coconut folded in.
Ingredients: egg whites, sugar, crisp, coconut, vanilla
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Buttery crescent-shaped cookies (Kipferl) are made with almond meal and rolled in vanilla sugar in this festive German cookie recipe.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!
Ingredients: olive oil, baking potato, eggs
www.delish.com
The cutest lil breakfast buns we ever did see! 😍
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Reducing the ratio of egg yolks to whites makes this sandwich a healthy -- and delicious -- lunch choice.
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Get Corncakes with Country Ham Scramble and Red-Eye Gravy Recipe from Food Network
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This easy version of a Southern barbecue classic pulled pork sandwiches is unbelievably easy, and makes a satisfyingly sweet and spicy supper.