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This recipe is by Merrill Stubbs and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.
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Get into the holiday spirit with Honey Mulled Wine! This red wine is sweetened with honey and spiced with cinnamon. It's an easy (and easy to love) winter warmer.
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It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste.
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Best chili concoction this side of the Rio Grande! Not for the faint of heart.
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Pan-fried onions are the secret ingredient in this creamy and quick scalloped potato side dish. It will be the crowd-pleaser at your next gathering!
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Wrap a banana, some cottage cheese, granola, pineapple and brown sugar in a tortilla, and take your breakfast with you.
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An easy and delicious recipe for honey snaps using golden syrup, a liquid sweetener known in England and prized for its toasty flavor.
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Quinoa, rolled oats, and oat bran are cooked into a delicious hot cereal with banana and walnuts to help satisfy you and keep you full.
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A light salad with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
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One of grandma's favorite recipes, these pancakes are made healthier by using less butter, egg whites instead of a whole egg, and nonfat milk. A perfect way to start the day!
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Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.