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This banana cookie bar recipe is very moist and filled with chocolate chips, rum flavoring, vanilla extract, ginger, cinnamon, and nutmeg.
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This is a recipe for a simple German-style cucumber salad with onion and dill in a sour cream dressing.
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Serve this smooth blend of black olives, walnuts and spices on toasted bread.
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Get Apple Cobbler Recipe from Food Network
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Recipe for Cranberry Chutney, as seen in the December 2008 issue of 'O, The Oprah Magazine.
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Get White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage Recipe from Food Network
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Sour cream and blueberry preserves come together between bread in this sandwich version of a blueberry blintz, a treat everyone loves.
Ingredients: bread, sour cream, blueberry
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
cooking.nytimes.com
This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
cooking.nytimes.com
Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication It is available at a well-stocked herb store or, as always, online.
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Blueberries turn this classic apple crisp into a sensational dessert. Serve it with a scoop of ice cream for a crowd-pleasing treat.
cooking.nytimes.com
Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic