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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cabernet Sauvignon, brandy, apples, and fresh citrus are the key elements of this sparkling sangria you can make the night before a party.
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This recipe for simple braised leeks with thyme and parsley makes for an elegant side dish.
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Take a virtual trip to Paris with this homemade recipe for pain au chocolat--flaky, buttery chocolate croissants with just the right amount of bittersweet chocolate filling.
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Elderflower liqueur and champagne with a touch of bitters.
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Heavy whipping cream and egg yolks become a rich and creamy custard base for this decadent ice cream treat with fresh strawberries and dark chocolate chips.
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
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Munch on this egg-free edible dough the next time you're craving the taste of chocolate chip cookies and need a quick and easy sweet treat.
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A delicious red curry sloppy banh mi sandwiches recipe.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...