Search Results (28,693 found)
cooking.nytimes.com
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade Others use only the peel and juice, discarding the insides for a crystal-clear result
Ingredients: plus, oranges, sugar, lemon juice
www.allrecipes.com
Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
www.allrecipes.com
This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
www.allrecipes.com
Impress your guests with this easy-to-make, yet delicious appetizer.
www.allrecipes.com
A big-batch recipe with a lot of old-fashioned potato salad flavor.
www.allrecipes.com
Chicken coated in saltine crackers is baked with a white wine sauce in a recipe that will soon become a weeknight family favorite.
www.allrecipes.com
Love the cinnamon, cocoa, and chili flavors of classic Cincinnati Chili? This version of Cincinnati-style chili is ready in only 30 minutes!
www.allrecipes.com
These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
www.allrecipes.com
This is a marvelously smooth mac and cheese with a bit of a bite. My family loves this. I got the idea from a recipe made on a popular cooking show, and adapted it to my own recipe and tastes. Delicious contrast if served with a 'sweet' main dish.
www.foodnetwork.com
Get Dry Rub Recipe from Food Network
www.allrecipes.com
Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
cooking.nytimes.com
These pretzels, called laugenbrezeln, take a bit of planning and time But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself What’s that worth