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These lightly-spiced cocktail nuts are a cut above the store bought sort Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.
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A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
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This baked pancake is topped with a layer of peach slices, for a fruity breakfast treat.
Ingredients: margarine, eggs, flour, milk, peach, sugar
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Warm apples with a cinnamon glaze on the top make a quick and easy snack.
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Chai tea, lime juice, and lime zest come together in this refreshing chai limeade perfect for hot summer days.
Ingredients: water, chai, limes, lime, ice, sugar
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Sweet and spicy barbecued spareribs with a touch of rum.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
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Cornbread made with bananas is an interesting twist on the traditional cornbread recipe. It can be made vegan by switching milk with almond or rice milk.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
You'll need a medium-hot charcoal fire for this recipe So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.