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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Parmesan Arugula Dumplings Recipe from Food Network
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This light and fresh lemon syrup is a delicious topping for cake, waffles, or whatever you can imagine.
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.
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Cucumber vodka, elderflower liqueur, Sauvignon Blanc, limeade, and rosewater make up the Minted Rosemary Rose cocktail, your new home happy hour favorite!
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A recipe for collard greens done in the slow cooker and flavored with smoky ham hocks or turkey legs, onions, garlic, chicken broth, and a touch of vinegar.
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Get Meatloaf with Fried Onions and Tomato Gravy Recipe from Food Network
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This is inspired by the Provençal onion pizza called pissaladière Omit the anchovies if you’re watching your sodium intake or you’re just not a fan.
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Get Tagine of Lamb Stracotto with Spring Onions Recipe from Food Network