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cooking.nytimes.com
This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic apple butter recipe.
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This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
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For when you need cheesecake stat.
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Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.
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A magnificent blend of textures and spices with a hint of coffee. These are great on a cold winter day.
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
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An interesting alternative to oatmeal, sprinkled with pumpkin seeds for extra crunch.
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You will need a Japanese mortar and pestle (suribachi and surikogi) for this recipe, as the sweet flavor of the roasted sesame is most intense when ground. This can also be made with asparagus instead of spinach.
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Get Pineapple Glazed Pork Ribs Recipe from Food Network
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Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
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The marinade for these roasted chicken thighs gets a huge boost from Sriracha mixed with mirin, soy sauce, butter, and lime juice.