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Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful (with a bit of chocolate and a bit of vanilla, a little cold and a little heat) is pure romance.
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This recipe is by David Tanis and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Almond Breeze almondmilk and oats make a great no-cook oatmeal. Change it up during the week with fun flavor iterations.
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Get Savory Biscotti Recipe from Food Network
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Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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Mark Canlis, co-owner of Seattle's Canlis restaurant adds a little whisky to bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.
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Chopped sweet potatoes are baked with brown sugar, caramel topping and butter, then finished with a layer of roasted marshmallows.
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Feijoada is a dish introduced by the Portuguese both to Brazil and West Africa. The Brazilian version is the 'cassic' version of the dish and the Mozambican version...
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Get Shrimp and Mango Summer Rolls Recipe from Food Network
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Get Baked Grapefruit Recipe from Food Network
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Get Spinach Loaf Recipe from Food Network