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This is a Swedish cardamom bread adorned with candied cherries, citron and golden raisins.
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Fresh rosemary and lemon juice combine with fantastic results for these grilled rosemary chicken breasts.
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This muffin recipe yield nice, bread-like Cheddar cheese muffins which are not overly cheesy, but can handle an increase in the cheesy level.
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This brisket rub is the perfect combination of tangy, sweet, and savory, making a flavorful crust that will be a big hit with family and friends.
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These light and airy doughnuts make a terrific treat. You may dip them in chocolate glaze or add sprinkles if you wish.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 20 minutes, plus 3 to 5 days brining. Tell us what you think of it at The New York Times - Dining - Food.
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An easy recipe for rich, decadent chocolate s'mores brownies made with chocolate stout beer, crushed graham crackers, and marshmallows.
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A recipe for dairy-free brownies that are cake-y and rich.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chocolate and cinnamon are nice additions to these oatmeal cookies.
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.