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Pickled eggs made with a sriracha-based vinegar are easy to make and have a spicy kick to each bite.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
cooking.nytimes.com
Mai tai recipes call for a seldom-employed artificial almond syrup called orgeat, or orzata, depending on whether you’re buying the faux-French version or the faux-Italian one The problem is that faux-ness Though orgeat is conceptually tethered to tiki, its twisted history predates tiki’s by a long stretch
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Nothing screams Thanksgiving more than a classic pecan pie.
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Enjoy this refreshing and soothing drink any time of the year.
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Make this quick and easy vegan caramel sauce in 5 minutes and with 3 ingredients; perfect for ice cream, pancakes, and apple dipping.
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Get Corn Porridge Recipe from Food Network
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Vodka infused apples are way better than regular apples.
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This easy vegan gravy made with almond milk and nutritional yeast is sure to please vegan and vegetarian guests at the Thanksgiving table.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: navy beans, water, garlic, onion, butter
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Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.