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A slightly sweet yeast dough made with rolled oats, molasses, whole wheat flour, and bread flour rests overnight to develop its wonderful flavor.
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This cookie recipe uses both fresh ginger and candied ginger to make delicious ginger snaps.
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A delightful spinach salad made with bacon, eggs, and a bold, tangy dressing.
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Fried salmon cakes filled with green onions and fresh dill weed.
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Traditional chocolate crinkle cookies are infused with and rolled in raspberry powder for a delicious variation on a classic holiday cookie.
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A delicious bread with a Mexican flair, featuring avocados, Monterey Jack cheese, and cornmeal.
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Smoked salmon quiche made with a layer of cream cheese and mozzarella cheese is a specialty brunch item for your family and friends.
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A twist on traditional meringue pie, this tart benefits from using juicy, good-quality limes.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Slices of garlic- and herb-seasoned pork sirloin fill in for ham in this delicious variation on a classic, special-occasion breakfast with poached eggs and hollandaise sauce on English muffins.
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Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod.
cooking.nytimes.com
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.