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This pulled lamb is an homage to the barbecued mutton of Western Kentucky Smoke the meat over charcoal and wood, not gas It’s bonkers delicious
cooking.nytimes.com
The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002 This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.
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This Mexican-style horchata is made with rice and almonds. The result is like a light milk that pairs perfectly with your favorite spicy foods.
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Baking monkey bread in individual muffin cups cuts down baking time and evens out the portion sizes. It's a fast and easy treat that kids love, made with refrigerated biscuit dough, brown sugar, and cinnamon.
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This cupcake recipe is amazing. These Gingerbread cupcakes are made with Guinness and then topped with a delicious cream cheese frosting.
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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Get Antipasto Platter Recipe from Food Network
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Get Pumpkin Smoothies Recipe from Food Network
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Yielding two loaves, this sweet and cinnamony zucchini bread just got healthier with less sugar, more nuts, and the addition of buckwheat flour.
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Simple apple pie with a buttery crumb topping is the perfect dessert for any occasion.
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Blintzes make a traditional Shavuot holiday breakfast or dessert; these thin rolled pancakes are filled with cheese, raisins, and lemon peel.
cooking.nytimes.com
This recipe is by Glenn Collins. Tell us what you think of it at The New York Times - Dining - Food.