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A delicious buttery cookie that is made in two parts and put together to create a black and white pinwheel cookie. This recipe came from my grandmother, she used to worked in bakeries and at logging camps cooking and baking.
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This black pepper-blackberry slush is softer than (but similar to) a granita. It's great as a dessert, or to cleanse your palate in between courses.
Ingredients: water, sugar, black pepper, salt
www.delish.com
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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Pickle juice makes an extra tender pulled pork.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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Knoephla soup is a German potato soup with homemade dumplings that will keep you warm and full during the cold winter months.
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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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This recipe uses only half of what 's in your spice cabinet: chili powder, mustard powder and garlic powder are mixed up with paprika, oregano and brown sugar. It smells wonderful and adds such a great flavor to grilled meat.
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This homemade salad dressing with apple cider vinegar and corn oil is great on both tossed green salads and pasta salads.
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
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Get Penne with Baby Artichokes, Black Olives and Peas Recipe from Food Network
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley