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cooking.nytimes.com
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger It’s then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners’ sugar for lightness and honey for richness Over all, it’s a bit like carrot cake, except softer and sweeter
cooking.nytimes.com
This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.
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Get Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots Recipe from Food Network
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Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...
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A nice crunch in this salad, bacon bits, sunflower seeds, diced broccoli, cauliflower, and onion are tossed with a yummy, slightly sweet and sour dressing and chilled.
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Chunks of turkey or chicken add a variety to this wonderful broccoli salad. Try with crisp red grapes and a bit of diced red onion. Instead of mayonnaise, use a creamy style salad dressing done up with vinegar and sugar.
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This crispy, crunchy, sugar-free granola does not have any added sugar or sugar substitutes and is a perfectly healthy morning breakfast.
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Cream cheese, condensed milk, lemon juice and rind is stirred up in a bowl until smooth, poured into a graham cracker crust, and then chilled.
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Get Citrus-Vanilla Salad Recipe from Food Network
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A healthy, bright salad. Originally submitted to ThanksgivingRecipe.com.
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Leftover cooked chicken is simmered in chicken broth with rice, spinach and lemon juice in this easy soup.