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Mexican chocolate and cinnamon are nice additions to these oatmeal cookies.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Brown sugar custard thickened with cornstarch and made creamy with a generous dollop of butter stirred in just at the end.
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White wine pound cake is a delightful addition to the Thanksgiving and Christmas dessert table. Cut yourself a slice before it is gone by morning!
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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All the flavor of apple pie without the fuss!
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This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.
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This easy make-ahead casserole recipe has cheddar and Jack cheese, eggs, sausage, and bread baked into a satisfying breakfast or brunch dish.
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Enjoy our caramel pudding layered with Sea Salt Caramel Sauce in this Italian-inspired budino.
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A little cayenne pepper transforms creamy deviled eggs into a spicy Cajun-style delight!