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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
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The batter for this quick and easy Brazilian dessert is made in the blender, and makes a creamy cornmeal cake your family will love.
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Butter, salt, Worcestershire sauce, brown sugar, and hot sauce are all you need to spice up your pumpkin seed haul from Halloween decorating or any fall cooking involving pumpkins.
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Ground beef, onion, green pepper, and ketchup are seasoned with garlic powder and sweetened with brown sugar to make this hearty meat filling. Serve on hamburger buns.
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A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.
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This simple sweet and sour sauce is delicious with egg rolls, spring rolls and other Asian-inspired delicacies. The pineapple tidbits may be omitted. Alter the amount of cornstarch as needed to obtain desired consistency.
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This easy ice cream tastes just like your favorite cake!
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Why settle for second best? You can enjoy the ultimate in breakfast elegance ... crepes! Serve with whipped cream and your favorite fruit, jelly or syrup.
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A puffed fried cake. It can be sprinkled with confectioners' sugar or cinnamon sugar.
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A coconut and banana smoothie with a double dose of coconut is an easy-breezy tropical way to start your day.
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Make a packaged devil's food cake, poke some holes in it, and smother the hot cake with a decadent, buttery syrup for a delicious, Southern treat.