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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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Preserved lemons recipe. Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices.
Ingredients: lemons, salt
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Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
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Almond, brown rice, and sorghum flours are spiced with cinnamon, cardamom, ginger, and allspice in this gluten-free shortbread.
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Get Mediterranean Orzo Salad Recipe from Food Network
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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Pumpkin spice muffins are studded with pecans and vegan carob chips.
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Creamy peppercorn Ranch dressing over lots of crunchy, colorful vegetables and rotini pasta.
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Sometimes simpler is better. This six ingredient bean soup recipe is a delicious combination of navy beans, carrots, onion, and bacon, simmered until the soup is thick and the beans are tender. A winner with children and adults alike.
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Kikkoman Tempura Batter Mix creates a crispy coating on this detectable fried chicken.
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Whether you call it Chopped Liver or simply Pate, this fix-in-a-food-processor spread gets its elegant richness from sherry and butter.