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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days.
Ingredients: teff flour, water, vegetable oil
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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
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Master the classic ham and cheese crepe, a French favorite that proves simple is best with the right technique and some Gruyere cheese.
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Make tasty cinnamon rolls without yeast using this easy recipe and basic pantry ingredients; it's a total winner for a family brunch.
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A Prohibition-era cocktail made with rye whiskey, lemon juice, grenadine, and dry vermouth.
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This Brooklyn cocktail is similar to its brother the Manhattan; the recipe includes whiskey, dry vermouth, maraschino liqueur, and bitters.
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Bacon joins forces with rice, beans, and tortillas creating a delicious duo: bacon tacos!
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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A whole orange is boiled and pureed into this unique almond cake that comes together easily in a food processor.
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This quick and easy copycat recipe includes beef and chicken bouillon along with onion and a roux to duplicate the flavors in Kentucky Fried Chicken®'s gravy.
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This nacho cheese sauce is perfect for your next party or game day get-together. Three kinds of cheese are melted into a thick and creamy white sauce. Spice it up as much or little as you like!