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cooking.nytimes.com
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce And while the traditional versions of the Mediterranean soups are made with white bread, there’s no reason not to use whole-grain breads in these recipes I don’t recommend sourdough, however, because the flavor is too strong
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Pickles seem to work wonders for this simple salad. Sweet pickles are mixed in with the peas and other salad ingredients, and pickle juice is mixed into the dressing.
cooking.nytimes.com
This recipe is by David Latt and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This gingerbread cake recipe is made with Guinness, served with vanilla-infused pears and a whipped crème fraîche topping.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mix fruity tomatillos, those husk-covered relatives of the tomato, with your guacamole to create a different taste. Take out seeds and membranes from jalapenos for a milder sauce, or leave them in if you like things spicy.
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Get Countdown #7 Cranberry and Spiced Rum Punch Recipe from Food Network
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Get Seafood Rustica Recipe from Food Network
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Get Orange Cardamom Churros Recipe from Food Network
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Irish Soda Bread for the bread machine. This recipe makes a wonderfully tasty loaf.
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Get Greens 'n' Beans Recipe from Food Network
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Get Potato Bread Recipe from Food Network