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This chiffon custard pie is flavored with rum, grated lemon rind, and candied fruit. An old favorite!
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Get Aquavit's Gingersnap Cookies Recipe from Food Network
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This cheese spread is made with blue cheese, candied pecans, and cranberries. Serve with crackers or on mini toasts for a colorful and flavorful appetizer.
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Get Gnocchi Nicoise Recipe from Food Network
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If you want a Christmas Pudding that does not call for "suet", this is a great recipe.
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This creamy dressing pair cool, tangy yogurt with orange juice, spicy ginger, fragrant orange peel and a hint of fiery cayenne.
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This cool Greek cucumber and dill dip only gets better with time!
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This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.
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Beer meets whiskey—an unusual blend that really works.
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Spice up standard cranberry sauce with candied ginger, pears, garam masala, cinnamon, and star anise.