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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
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A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
cooking.nytimes.com
In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears The whole glorious mess is then dumped into an all-butter crust and baked until tender The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good
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This double vanilla milkshake is loaded with chocolate sandwich cookies for a sweet treat on a hot summer day.
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A delicious bowl of chocolate dirt with candy worms sticking out of it is perfect for Halloween, and so easy a kid can make it.
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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Enjoy the essential flavors of fall with these iced pumpkin spritz cookies that are spiced with cinnamon, nutmeg, ginger, cloves, and allspice.
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Get Gingerbread Cookies with Royal Icing Recipe from Food Network
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The marinade for this baked tofu is a mixture of soy sauce, hoisin sauce, Asian-style chili sauce, and fresh ginger.
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.