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The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
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Given extra flavor from nutmeg, this lemon zucchini bread is an easy, sweet option that everyone will love.
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Get Valerie's Homemade Pizza Recipe from Food Network
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Get Bolillos Recipe from Food Network
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That's right...chocolate gravy! Great on biscuits for breakfast!
Ingredients: sugar, flour, cocoa, water, butter
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These light, tart little cakes are cooked in a water bath like soufflés, so their centers stay smooth, creamy and custardy.
Ingredients: sugar, flour, lemon juice, milk, salt, eggs, lemon
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A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
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This wonderfully flavorful banana bread is a real crowd pleaser! It's sweetened with molasses instead of sugar. What a nice variation!
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.
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Get Swordfish Milanese Recipe from Food Network
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
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Get Garlic Bread Recipe from Food Network