Search Results (26,132 found)
cooking.nytimes.com
This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldn't) include on theirs A cookware set No
www.allrecipes.com
These sugar-free cookie balls are made with roasted peanuts and sugar substitute for those who need to cut the sugar but not the flavor.
www.allrecipes.com
Whether you start with fresh or frozen sugar snap peas, this recipe bursts with soy sauce and sesame flavor. Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer.
www.allrecipes.com
When fresh plums are in season, put up some red plum jam with holiday flavors of clove and allspice. It makes a beautiful Christmas gift or addition to your Thanksgiving table.
www.allrecipes.com
Grilled pork chops are basted with a sauce made with apple juice, brown sugar, and ginger.
www.foodnetwork.com
Get Sugar Snap Peas with Chives Recipe from Food Network
www.allrecipes.com
Wear gloves when preparing this sweet and spicy chile sauce made with 3 varieties of chile peppers and a hint of brown sugar.
www.chowhound.com
Served at the Obama inaugural luncheon, this dessert is a delicious combination of juicy apple filling and buttery brioche.
www.foodnetwork.com
Get Gluten-Free Raisin Bread French Toast Casserole Recipe from Food Network
Ingredients: gluten, milk, maple sugar, vanilla, eggs
cooking.nytimes.com
This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that’s gently perfumed with mastic You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A homemade custard is flavored with raspberry liqueur and baked in a tart shell, piled with raspberries, and studded with a fabulous sugar streusel.