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Chicken and rice in a sour cream sauce speckled with poppy seeds and seasoned with dill. Turkey may be substituted for the chicken.
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These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.
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Your favorite cocktail...for breakfast!
cooking.nytimes.com
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
cooking.nytimes.com
Sasha Petraske’s ginger ale base at Drinkshop calls for lime juice instead of lemon It is an ingredient in the slyly named Presbyterian, which includes bourbon or rum blended with ale and club soda, and topped with a twist of lemon.
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Get Cucumber-Mint Sparkle Recipe from Food Network
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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A rich eggy bread, made easier by preparing the dough in the bread machine.
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Green tea powder and soy milk make a great version of the traditional latte.
Ingredients: soy milk, water, green, sugar
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Serrano chile sauce provides some kick to this tuna salad.
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The epitome of summer in a jar, flower jams capture the essence of the blossom.
Ingredients: water, lemon juice, sugar, pectin
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Fresh cucumbers are excellent when gently braised in butter and served warm. This dish is best with thin-skinned cucumbers, like English, Japanese, and Persian varieties.
Ingredients: butter, leek, cucumbers, water, dill