Search Results (11,958 found)
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chocolate hazelnut spread and espresso powder are the key ingredients in this Italian-inspired recipe for creamy hazelnut gelato.
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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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Warm yourself up with this 'Rainy Portland' drink made with warmed milk, brown sugar, rum, and a hint of butter.
Ingredients: milk, brown sugar, vanilla, rum, butter, nutmeg
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Kale in smoothies is all the rage. Try this version with peanut butter and bananas in vanilla-flavored almond milk.
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This mixture of evaporated milk, cocoa, peanut butter, sugar, and margarine is such an easy and fun fudge recipe to make.
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A delicious red curry sloppy banh mi sandwiches recipe.
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Kick up the protein with peanut butter and whey protein.
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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.
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Twist them apart, dunk them in milk, or eat them whole. There isn't one right way to eat these cookies as long as they get eaten.
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In Chef John's brunch recipe, stale bread is transformed into a decadent French toast dish reminiscent of coconut cream pie. Garnish with mango slices, toasted coconut, and lime wedges.
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Start your day with this green power smoothie combining oats, coconut milk, spinach, parsley, apple, honey and lemon.