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cooking.nytimes.com
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
www.simplyrecipes.com
Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
www.chowhound.com
A clam chowder recipe can be intimidating and mysterious so most people don't attempt to make it and only order it out at dinner. We’ve made it easy!
www.allrecipes.com
You'll love these creamy smoked salmon treats.
www.allrecipes.com
Serve a candy bar-flavored martini to your favorite guests as a drinkable and potent dessert.
www.allrecipes.com
Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
www.allrecipes.com
Save the liquid from chickpeas (also known as aquafaba) to whip up treats like these vegan meringues, made with 4 simple ingredients.
Ingredients: cream of tartar, sugar, vanilla
www.allrecipes.com
Mushrooms are stuffed with a tasty bacon flavored shrimp mixture, then topped with Cheddar cheese.
www.allrecipes.com
You can whip up a rich, creamy chocolate gelatin dessert with just a few pantry items. Just blend and chill.
www.allrecipes.com
Easy empanadas are made with store bought pie crust and filled with seasonal vegetables.
www.delish.com
Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.