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Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is Even with shortcuts, the results are exotic in flavor and appearance My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine
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Vodka is infused with sweet, ripe honeydew melon. Add some to your favorite pina colada for a delicious flavor!
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These mini pies are cuter than traditional apple pie and cookies.
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An interesting alternative to oatmeal, sprinkled with pumpkin seeds for extra crunch.
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The mixture of cinnamon and chopped dates makes this breakfast nicely sweet no extra sugar needed.
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The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this berry fool so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
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Hot buttered rum sauce is an easy and rich dessert fondue idea. Serve with fruit, angel food cake, or your favorite fondue dippers.
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Get Teriyaki Kabobs Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.