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What a lovely refreshing dessert for those hot summer days.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Goose breast slow cooked with onion, garlic and Worcestershire sauce in chicken broth.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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These are easy to make and should be stored in the refrigerator, or the freezer. My kids look forward to these in lunches and after school.
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These flavorful, round cheese bites are a zesty baked snack that you'll want to pop down one after another.
cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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Also known as Killer Cake or Punch Bowl Dessert. Definitely one of the best!
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An easy pound cake from scratch is livened up with the addition of soda pop.
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
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This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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It's your favorite candy bar, taken to the most extreme level possible.