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cooking.nytimes.com
Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.
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This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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Gluten-free biscotti with almonds are quick and easy to prepare using gluten-free all-purpose flour and xanthan gum.
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Savory buttermilk scones made with goat cheese and chives.
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Mashed green peas with butter, mint, green onions, and a hint of brown sugar, make a great Irish-style side dish for your meal.
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Cold coffee mixed with milk, half-and-half, and chocolate liqueur. Serve over ice.
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French lace cookies made with finely chopped almonds, candied orange peel, and chocolate.
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Salting foods is an ancient method of preservation. In this recipe, cucumbers are first salted, then tossed with sugar and vinegar before freezing for later use.
Ingredients: cucumbers, salt, sugar, white vinegar
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New York strip steaks are marinated in bourbon and brown sugar, then grilled. The result is a tender, sweet cut of meat, with a slightly crunchy crust that is irresistible.
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This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese.